Cookies and Bars,  Dessert

Soft Ginger Cookies (with fresh ginger)

 

Nothing feels like the holidays like the smell of spice filling the air!  These Soft Ginger Cookies are full of spice flavour, with their blend of fresh ginger, cinnamon, nutmeg and pumpkin spice.  They have a soft inner texture, which is created by the addition of molasses and brown sugar to the recipe, and a sweet, crunchy outer crust, made by rolling the dough in sugar prior to baking.  The cookies rise and fall as they are baked and cooled, which causes them to have an attractive cracked look when done.

 

 

Tips for Making Perfect Cookies

 

  1. Cream the butter and sugar sufficiently:  Creaming the butter and sugar until lighter in colour and fluffy maximizes the amount of trapped air within the butterfat.  This increases the leavening of the cookies during baking, resulting in a lighter texture.
  2. Chill the dough overnight: Chilling the dough overnight allows the flavours to blend and the dough to firm up.  This will result in tastier cookies that have good height and won’t spread too much during baking.  
  3. Do not over-bake: Baking these cookies for too long will cause them to brown too much on the bottom and become hard.  Remove the cookies from the oven as soon as they are baked.
  4. The size of the cookies will change the baking time: smaller cookies will have a shorter baking time while larger cookies will have a longer baking time.  The stated baking time of 8-10 minutes is for reference only.  Keep checking your cookies during baking to determine when they are done.  Baked cookies will be set on top and lightly browned on the bottom.  
  5. Don’t eat them right away:  Store the cookies in the refrigerator for a couple of days before serving to allow the flavour to develop.

 

 

Recipe Q & A

 

Q:  Why are my cookies hard?

 A:  The cookies can become hard if they are over-baked or if the dough is over-mixed after the flour has been added because of gluten development.  To avoid this, bake the cookies just until browned on the bottom and sides, and mix the dough on low speed and only for a short time after the flour has been added.  

 
Q:  The bottom of my cookies are getting too dark during baking.  How do I prevent this?
 
A:  You can prevent cookies from becoming too dark on the bottom during baking by doubling up the baking pans.  This means placing the baking pan with your unbaked cookies on top of a baking sheet and then baking the cookies.  Doing this allows the heat to dissipate and be less intense at the bottom of the pan resulting in less browning.
 
Q:  How do I store these cookies?
 

A:  These cookies will dry out if left uncovered at room temperature.  Once cooled, pack them immediately in an air-tight container and store in the refrigerator or freezer.

 

 

 

 

Soft Ginger Cookies (with fresh ginger)

 

Recipe By:       Blue Ribbon Eats
Servings:          ~35 cookies
Prep Time:       30 minutes
Baking Time:   13-15 minutes

 

 

 

INGREDIENTS

 

2 ¼ cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon sea salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon pumpkin pie spice (Gathering Place brand)

1 cup packed brown sugar

¾ cup (168g) unsalted butter, at room temperature

2 tablespoons cooking molasses

1 tablespoon finely grated fresh ginger root

2 teaspoons natural vanilla extract

1 large egg, at room temperature

 

White sugar for coating

 

 

INSTRUCTIONS

 

  1. In a large bowl add the flour, baking soda, cinnamon, nutmeg and pumpkin pie spice and mix until blended.
  2. In the bowl of a mixer add the butter, brown sugar and salt.  Mix on medium speed using a paddle attachment until light and fluffy.  Add the molasses, ginger and vanilla and mix until blended.  Add the egg and mix just until blended.  Add half of the flour mixture and mix on low speed just until blended.  Add the remaining half of the flour mixture and mix just until blended.
  3. Wrap the dough in plastic wrap and refrigerate overnight.
  4. Roll the dough into 1 1/2 inch balls and roll in white sugar to coat.  Place on a baking sheet lined with a silicone mat.
  5. Bake the cookies at 350°F for 13-15 minutes or until puffed and brown on the bottom and sides.  Using a small offset spatula transfer the cookies to a wire rack to cool to room temperature.  Once cooled, store the cookies in an air-tight container in the refrigerator or freezer.

 

 

Yields 35 cookies

Soft Ginger Cookies (with fresh ginger)

30 minPrep Time

13 minCook Time

43 minTotal Time

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Recipe Image

Ingredients

2 ¼ cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon sea salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon pumpkin pie spice (Gathering Place brand)

1 cup packed brown sugar

¾ cup (168g) unsalted butter, at room temperature

2 tablespoons cooking molasses

1 tablespoon finely grated fresh ginger root

2 teaspoons natural vanilla extract

1 large egg, at room temperature

White sugar for coating

Instructions

  1. In a large bowl add the flour, baking soda, cinnamon, nutmeg and pumpkin pie spice and mix until blended.
  2. In the bowl of a mixer add the butter, brown sugar and salt.  Mix on medium speed using a paddle attachment until light and fluffy.  Add the molasses, ginger and vanilla and mix until blended.  Add the egg and mix just until blended.  Add half of the flour mixture and mix on low speed just until blended.  Add the remaining half of the flour mixture and mix just until blended.
  3. Wrap the dough in plastic wrap and refrigerate overnight.
  4. Roll the dough into 1 1/2 inch balls and roll in white sugar to coat.  Place on a baking sheet lined with a silicone mat.
  5. Bake the cookies at 350°F for 13-15 minutes or until puffed and brown on the bottom and sides..  Using a small offset spatula transfer the cookies to a wire rack to cool to room temperature.  Once cooled, store the cookies in an air-tight container in the refrigerator or freezer.
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https://evipatissier.com/2018/10/28/ginger-spice-cookies/

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