Soft and Chewy Double Ginger Cookies
These ginger cookies use two forms of ginger; as a dried ginger powder and as fresh monced ginger. The result are big, soft, aromatic ginger cookies that have just the perfect level of spice. These are just what you want for Christmas.
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
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.
- 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.
Baking the Cookies
- 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.