Spiced ginger cookies were made for tea the other day... I bought the candied ginger from winter bazaar few weeks back which I picked up thinking it would be a nice soother to clear up my throat, but realized it was way too strong on my pallet and thought I need to change its avatar...I had to create a recipe for my magazine column and quickly thought of making ginger spiced cookies... well, what other way would be best to utilize my candied ginger which was sitting in my pantry unused. Here's the recipe for you all below, give it a try!
YIELDS: 20-22 pieces
PREP TIME: 15 minutes
REFRIGERATION TIME: 2 hours
BAKING TIME: 10 minutes
3/4 cup unsalted butter
1 cup light brown sugar
1/2 cup molasses
2 1/4 cup plain flour
1 tbsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg, freshly grated
2 tsp ginger powder
3 tablespoons candied ginger, chopped
1/4 cup caster sugar
In an electric mixer, cream butter and sugar until light and fluffy, add egg and molasses, blend to combine well.
In a bowl, sift flour, add baking soda, salt, cinnamon, nutmeg, ginger powder and candied ginger, mix them all together. Now, gradually add the flour mix to butter mixture and blend until just combined. Chill in refrigerator for 2 hours.
Now preheat oven to 180°C/350°F.
After 2 hours, make dough balls about 1 ½” big, roll them into caster sugar, place on baking sheet 2” apart and bake for 9-10 minutes.
Leave it on tray for 15 minutes before transferring on cooling rack. Store in airtight container.
Add some chocolate chips to the dough for an indulgent treat. Can be stored in an airtight container for 2 weeks. Pairs really well with Earl Grey tea.