Ginger cookies

Are you a ginger lover or a ginger hater? Seems like there is not much in-between with Ginger cookies. If you love, go ahead and give this recipe a try.

If you have on hand, it’s really nice to add about 1 cup of dried crystalized ginger to the dough before you scoop them onto the tray. I didn’t this time because I was out and because of Covid, I’m trying not to run out to the grocery store all willy nilly. If you do add, just cut down on the ground ginger by about 1 1/4 teaspoon (you will add 1/2 tsp. instead). Cheers.

INGREDIENTS:

Dry

• 270 g (2 1/4 C ) all purpose flour

• 1 tsp. baking soda

• 1/2 tsp. kosher salt (I like Diamond Crystal, use half the amount if using Morton or table salt)

  
  

Ground Spices

• 1/2 tsp. ground ginger ( or * use 1 3/4 - 2 tsp. if not using crystalized ginger *)

• 3/4 tsp. cinnamon (I like Ceylon)

• 1/2 tsp. cardamom (optional)

• 1/4 tsp. cloves

• 1/8 tsp. allspice

• 1/8 tsp. nutmeg (freshly ground is best)

  
  

Wet

• 100 g (1/2 C ) granulated sugar (vegan friendly)

• 50 g (1/4 C) brown sugar (vegan friendly)

• 113 g (1/2 C /1 stick) butter ( room temp, vegan) *I use salted because that’s what most people can get their hands on, but there are unsalted versions out there, which would be the preference *

• 2 T aquafaba (chickpea brine, can sub with 1 chia or fax egg)

• 1 T oil, neutral

• 1 tsp. pure vanilla extract (or paste)

• 1/4 C unsulfured molasses

  
  

Mix-ins + Toppings

• 1 C dried crystalized ginger (chopped)- optional, * see note with dried ginger *

• 2 T sanding sugar (can sub with granulated)

Makes about 12 cookies

You will need:

• One large bowl (wet/mixing)

• One medium bowl (dry ingredients)

• Sifter

• Scale (if measuring by weight)

• Cookie sheet

• Small plate or bowl for rolling in sugar

• Parchment paper (unless you have non-stick cookie sheet)

• Hand or stand mixer

• Plastic spatula

• 2” cookie scoop

  
  

Preheat oven to 350° F

DIRECTIONS:

1. In a medium-size bowl, sift together flour, baking soda, salt and spices. Mix with a spatula or whisk to ensure that the mixture is well combined- set aside.

2. Add butter, sugars (reserving the 2 tablespoons for topping the cookies) and vanilla to a separate, large mixing bowl (or stand mixer). On medium-high speed, cream the mixture together for 2 to 3 minutes.

3. Next, add aquafaba and molasses and mix again for another minute or until mixture has no streaks of molasses.

4. Add in your dry ingredients to the wet mixture in thirds and fold ingredients together. Mix until there are no dry spots, but again, be careful not to overmix.

5. If using crystallized ginger, add to the dough and stir until well combined.

6. Use a cookie scoop (or spoon) and scoop out the dough, then roll between the palms of your (clean) hands to form a ball. Roll into the reserved sugar and place on cookie sheet.

7. Use your palm or the bottom of a glass to flatten the dough out.

8. You don’t have to, but it’s nice to chill the dough in the refrigerator for 30 minutes to an hour before baking.

9. Place cookie sheet on the middle rack and bake10-13 minutes or until tops start to crack.

10. Remove from oven and let rest on cookie sheet for about 10 minutes, then place cookies on a rack to cool further- about another 10 minutes.

Hope you enjoy!

xx Debbie xx