These spicy Ginger Cookies are an absolute hit with my family. Of course, with Christmas round the corner, I am sure many would want to make these cookies.
Every year, in the run-up to Christmas, I order Ginger Cookies from a famous bakery in Mumbai. I so love them that one year, when I was the lead organiser for a large conference, we included these cookies to all the sponsors as a part of their welcome kit. 🙂
Coming back to these cookies, as I searched for the recipe, this recipe for Ginger Cookies from allrecipes.com came up on tops most of the time. I had shortlisted this recipe and then just as I was about to begin, I came across this recipe that used ginger in 3 forms. As a lover of spice, I could not but then try it with loads more ginger. However, I had no candied ginger with me and so I used just 2 forms of ginger; the dried ginger powder and freshly grated ginger.
What I liked about these Ginger Cookies is the proper hit of spice that you get and the fact that they are easy to make. The cookies are have just a touch of crunch on the outside and are soft on the inside. They are just the perfect accompaniment to a cup of Masala Chai. While the original recipes calls for lightly coating the cookies in sugar, I used a tad bit more sugar as there were many children who were in line to enjoy them.
This recipe yields a very big batch of fairly large cookies. I used just 1/2 the proportions and got 20 cookies of about 2.5″ size. Be ready to bake multiple batches. 🙂
Do also try my recipes for:
- Armenian Nutmeg Cake
- Lintzer Cookies
- The Perfect Traditional Christmas Cake (with Rum Soaked Dry Fruits and Fragrant Spices)
How to Make Big, Soft, Chewy Ginger Cookies
Tip: You will have to bake these cookies in multiple batches. In between baking batches, keep the dough refrigerated.
- Making the Dough
- Beat 1 egg and set aside.
- To a large bowl, add 3/4 Cup butter and 1 cup brown sugar.
- Using a whisk or a spoon, cream butter and sugar together till you have a smooth mix.
- Add 1 beaten egg and and 1/4 cup molasses. Mix well.
- Now add 2 ¼ cups of all purpose flour, 2 tsps of dried ginger powder, 2 tsp baking soda, and 1/2 tsp salt. I used salted butter and so did not add any additional salt.
- Using a light hand, mix in all the dry ingredients into the butter-sugar-molasses mix till they are well-incorporated.
- Add 2 tbsp fresh, ground ginger and mix well.
- Cover the dough and and refrigerate it for 2 hours.
- Baking the Cookies
- In a plate spread 3 to 4 tbsp sugar.
- Preheat the oven to 175 C.
- Scoop out 1 tbsp of dough and roll it into a ball.
- Place the ball on the sugar so that the sugar coats one side.
- Gently press the ball so that it forms a thick disk.
- Place the disc on an ungreased pan such that the sugar-coated side faces up.
- Repeat to shape more cookies. I shaped only as many cookies as would fit on my tray and returned the dough to the fridge while the current batch of cookies was baking. I shaped a new batch of cookies only after the current batch was done.
- Place the cookies about 2 inches apart from each other.
- Bake the cookies at 175 C for 12 to 15 minutes till they are lightly browned. The cookies may seem soft but when they cool, they will form up.
- Remove the tray from the oven and let the cookies cool on the tray for 5 to 10 minutes. The cookies are soft and so if you try to remove hot cookies from the tray, they sometime break apart.
- Store the Ginger Cookies in an airtight tin.
Recipe for Soft and Chewy Double Ginger Cookies
Soft and Chewy Double Ginger Cookies
Equipment
- Oven
- Baking Tray
- Mixing Bowl
Ingredients
- 2.25 Cups All Purpose Flour Maida
- 1 Cup Brown Sugar
- 0.75 Cup Unsalted Butter
- 0.25 Cup Molasses
- 1 Egg
- 2 tsp Dried Ginger Powder
- 2 tsp Baking Soda
- 0.25 tsp Salt
- 2 tbsp Ground Fresh Ginger Root
Instructions
- Beat 1 egg and set aside.
- To a large bowl, add 3/4 Cup butter and 1 cup brown sugar.
- Using a whisk or a spoon, cream butter and sugar together till you have a smooth mix.
- Add 1 beaten egg and and 1/4 cup molasses. Mix well.
- Add 2¼ cups of all purpose flour, 2 tsps of dried ginger powder, 2 tsp baking soda, and 1/2 tsp salt. I used salted butter and so did not add any additional salt.
- Using a light hand, mix in all the dry ingredients into the butter-sugar-molasses mix till they are well-incorporated.
- Add 2 tbsp fresh, ground ginger and mix well.
- Cover the dough and and refrigerate it for 2 hours.
- Preheat the oven to 175 C.
- In a plate spread 3 to 4 tbsp sugar.
- Scoop out 1 tbsp of dough and roll it into a ball.
- Place the ball on the sugar so that the sugar coats one side.
- Gently press the ball so that it forms a thick disk.
- Place the disc on an ungreased pan such that the sugar-coated side faces up.
- Repeat to shape more cookies. I shaped only as many cookies as would fit on my tray and returned the dough to the fridge while the current batch of cookies was baking. I shaped a new batch of cookies only after the current batch was done.
- Place the cookies about 2 inches apart from each other.
- Bake the cookies at 175 C for 12 to 15 minutes till they are lightly browned. The cookies may seem soft but when they cool, they will firm up.
- Remove the tray from the oven and let the cookies cool on the tray for 5 to 10 minutes. The cookies are soft and so if you try to remove hot cookies from the tray, they sometime break apart.
- Store the Ginger Cookies in an airtight tin.
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