Ginger Cookies
Indulge in the warmth and spice of homemade ginger cookies. These delightful treats are perfect for any occasion, offering a wonderful blend of flavors that evoke cozy memories. With a crisp exterior and a chewy center, these cookies are not just delicious but also easy to make. Let the scent of ginger, cinnamon, and molasses fill your kitchen as you prepare these irresistible cookies that will have everyone coming back for more!
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- Granulated sugar for rolling
Servings and Cooking Time
This recipe makes about 24 cookies. Preparation time is 15 minutes, and cooking time is 10-12 minutes.
Nutritional Value
Each serving (1 cookie) contains approximately 120 calories, 5g of fat, 18g of carbohydrates, and 1g of protein. This is based on a standard-sized cookie.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a separate bowl, cream the butter and brown sugar until light and fluffy.
- Add molasses, egg, and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Chill the dough in the refrigerator for about 30 minutes for easier handling.
- Roll the dough into small balls and then roll in granulated sugar.
- Place the balls on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are firm.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Honey or maple syrup can replace molasses for a different flavor profile, and coconut oil can be used instead of butter for a dairy-free option.
Serving and Pairings
These ginger cookies pair wonderfully with a cup of tea or coffee. They can also be enjoyed with a scoop of vanilla ice cream or crumbled atop a warm dessert.
Storage and Reheating
Store ginger cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a freezer-safe bag for up to three months. Reheat in the oven for a few minutes to regain their crispness.
Cooking Mistakes
- Overmixing the dough can lead to tough cookies.
- Not chilling the dough may cause the cookies to spread too much.
- Using old spices can result in a dull flavor.
- Not measuring ingredients accurately can alter the texture.
- Baking at the wrong temperature can lead to uneven baking.
Helpful Tips
- For extra flavor, add chopped crystallized ginger.
- Use a cookie scoop for uniform cookie sizes.
- Experiment with spices for a unique twist.
- Let the cookies cool completely to enhance their flavor.
FAQs
Can I make ginger cookies without molasses?
Yes, you can substitute molasses with honey or maple syrup, but it will change the flavor slightly.
How do I make my cookies chewy?
To achieve a chewy texture, do not overbake them, and consider adding an extra egg yolk.
Can I freeze ginger cookie dough?
Absolutely! You can freeze the dough for up to three months. Just thaw in the fridge before baking.
What can I add to ginger cookies for extra flavor?
Adding nuts, chocolate chips, or dried fruit can enhance the flavor and texture of your cookies.
How long do ginger cookies last?
When stored properly in an airtight container, ginger cookies can last up to a week at room temperature and up to three months in the freezer.
Conclusion
Ginger cookies are a delightful treat that brings warmth and nostalgia to any gathering. With their perfect blend of spices and sweetness, they are sure to be a hit with family and friends. Try this recipe and enjoy the delightful flavors of homemade ginger cookies!
Ginger Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- Granulated sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a separate bowl, cream the butter and brown sugar until light and fluffy.
- Add molasses, egg, and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Chill the dough in the refrigerator for about 30 minutes for easier handling.
- Roll the dough into small balls and then roll in granulated sugar.
- Place the balls on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are firm.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
