Soft gingerbread cookies
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 30
Complexity: easily
Servings: 30
Nutritional value per serving:
Calories 116, total fat 3 G., saturated fats 2 G., proteins 1 G., carbohydrates 20 G., fiber 0 G., cholesterol 14 mg, sodium 68 mg, sugar 12 G.
Calories 116, total fat 3 G., saturated fats 2 G., proteins 1 G., carbohydrates 20 G., fiber 0 G., cholesterol 14 mg, sodium 68 mg, sugar 12 G.
These soft and chewy cookies, coated in a crisp sugar crust, are filled with the warming flavor of ginger. Ground ginger, fresh ginger root, and chopped candied ginger are added to the dough, ensuring there's no shortage of spicy flavor. These cookies are perfect for the winter holidays.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110g unsalted butter, room temperature, plus extra for greasing baking sheets
- 2.5 cups premium flour
- 1 teaspoon of baking soda
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 0.5 cup granulated sugar
- 0.5 cup molasses
- 1 large egg
- 1 teaspoon finely grated ginger root
- 1/4 cup finely chopped candied ginger
- 0.5 cup coarse sugar
We recommend
Recipes with similar ingredients: premium flour, candied fruit, ginger root, molasses, ground ginger
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Lightly grease 2 baking sheets with butter.
- In a medium bowl, whisk together the flour, baking soda, ground ginger, and salt. In a large bowl, beat the butter and granulated sugar with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the molasses, egg, and fresh ginger. The mixture may look curdled. Reduce the mixer speed to low; add the flour mixture and mix until smooth. Add the candied ginger and fold in with a rubber spatula. The dough should be soft but not sticky; if it is sticky, refrigerate for 15 minutes.
- Scoop 1 tablespoon of dough into balls. Roll them in coarse sugar. Place the balls on the prepared baking sheets, spacing them about 2 inches apart. Bake, rotating the baking sheets halfway through, until the edges are set but the centers are still soft, 12-14 minutes. Cool on the baking sheets for 5 minutes, then transfer to wire racks and cool completely.
Categories:
Similar recipes
