Ginger Cookies with Crystallized Ginger

5 from 1 vote

Ginger Cookies with Crystallized Ginger

Soft and chewy Ginger Cookies with Crystallized Ginger and earthy spices, a delicious Christmas cookie recipe that goes down really well during the festive season, but also all year around. They are really easy to make with a few simple ingredients, and they make great edible gifts too.

Prep Time15

Cook Time25

Cooling Time1

Total Time1 40

Course: Dessert

Cuisine: British

Servings: cookies

Calories: 192kcal

Author: Daniela Apostol

Ingredients

275 g plain flour
175 g salted butter
½ teaspoon bicarbonate of soda
1 egg
1 egg yolk
125 g granulated sugar
125 g dark brown sugar
1 cup crystallized ginger cut into small cubes
1 ½ tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon mixed spice

Metric - US Customary

Instructions

Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
Cut the butter into cubes, and add it to a pan set over a medium heat.
Leave the butter to melt, then remove it from the heat and allow it to cool slightly.
In a mixing bowl, add the granulated and dark brown sugar together with the butter, and use a hand mixer to beat them well.
Add the egg and egg yolk, and beat again.
Sift in the flour, bicarb of soda, add the spices, and use a spatula to mix them.
Add the crystallized ginger, and mix again.
Set the mixture aside for at least 5 minutes to harden.
Line 3 or 4 baking trays with non-stick paper.
Use your hands to shape balls out of the batter the size of a walnut, and transfer them onto the baking trays, making sure there is enough room between them to allow them to spread.
Bake each tray for 11-12 minutes or until the cookies are slightly light brown around the edges.
Remove them from the oven, and leave them to cool on the tray for 30 minutes before transferring them onto a cooling rack to cool down completely.

Video

Notes

Once he ingredients are all incorporated, the batter will feel too soft to be shaped into balls, that is why it is important to set it aside for at least 5 minutes, once it hardens, it will be the perfect consistency.
Do not be tempted to add any more flour, as that will prevent the cookies from spreading in the oven. Too sloppy though, and they will be flat and spread way too much.
Always weight the ingredients for cookies, as the ratio flour: butter is crucial to get cookies that have the perfect shape when they come out of the oven. They will be a but puffed up at first, but once they cool down, they will look the right consistency.
Allow plenty of room between the cookies on the baking trays so they can spread while baking, I would not have more than 7-8 cookies on a tray.

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