Ginger is awesome. Sure it has a pretty strong smell and extremely pungent taste, but it’s an excellent spice to use in cooking. Ginger tea is great for those cold winter days. Try Ginger Pear Tea for example. Ginger tea is very invigorating when you have a cough or cold. Ginger is also great for settling stomachs.
I’m visiting home for the holidays and I noticed there is a new convection oven in the kitchen. And so, I thought it would be great to make some Ginger Cookies!!
- 2 cups of all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 2 tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- 1 cup of dark brown sugar
- ½ cup unsalted butter
- 1 egg, beaten
- ¼ cup crystallized ginger
- 1 tsp vanilla extract
- In a mixing bowl, combine the following ingredients: flour, baking soda, baking powder, ground ginger, cinnamon, cloves, and salt.
- In a food processor or mixer, combine the sugar, butter, egg, crystallized ginger, and vanilla extract. Process well until the mixture is creamy.
- If you’re using a large food processor, slowly beat or pulse in the flour mixture. Scrape the sides of the bowl with a rubber spatula as needed. Slowly pulse the mixture until it starts to form dough consistency.
Alternatively, you can do the mixing by hand. I used a small food processor to combine the sugar, butter, etc. ingredients. Then I pour it into a large mixing bowl and slowly mix in the flour with a rubber spatula, scraping the sides of the mixing bowl as needed. It is a little more effort by hand, but you don’t have to worry about over processing the dough. Plus, the texture comes out really well when you mix by hand, I notice.
- Wrap the dough tightly with plastic wrap.
- Chill the dough for at least 30 minutes, preferably overnight.
- When you’re in the mood for some cookies, cut the dough into pieces of whatever shapes and sizes you like. Bake in the oven at 350 degrees for 8-10 minutes. (In the convection oven I used, 8 minutes at 350 and 2 minutes cooling worked well.)
The ginger cookies came out soft and very tasty. The spices really enhanced the flavor of the cookies. It definitely has a nice kick to it. This was a fun recipe. I was able to make to make a good 18-20 cookies, each about 2.5 in diameter.
The ginger cookies tastes great warm, straight out of the oven. Also, it might be fun to make larger ginger cookies and serve it with a scoop of ice cream.