‘Tis the season for festive baking! With the house move and being sick, my birthday, and flying to Vancouver, I haven’t done as much holiday baking as I normally do. This Christmas snuck up on me and I’m very much taking the attitude of ‘done is better than perfect’, both in terms of Christmas preparation and my blog (it’s tricky writing posts on my phone as we still don’t have internet in the new house!). I’m enjoying my break, and focusing on getting my immune system back. In this post I will share a recipe for intense ginger cookies. ?
I did make Italian cookies using my cookie press for our house-warming / birthday party. My parents gave me this gadget last year and the cookies sort of taste like biscotti, and are fun to make! I figured there wouldn’t be much point in sharing the recipe because it is a wet dough that only works with the press. I made plain and also cinnamon and orange, which was an amazing flavour.
Since I wanted to have a recipe to share with you, in case you’re looking for some festive baking inspiration, today’s blog features a delicious, intense soft and chewy ginger cookie. They can be made vegan simply by swapping the butter with vegan spread!
Top tip that I learned from my grandma: Any time a recipe calls for ground ginger, I also add grated fresh ginger to amp up the flavour.
Intense Ginger Cookies
Makes approx. 2 dozen
- 1/2 cup butter, softened
- 3/4 cup packed dark brown sugar
- 3/4 cup molasses or treacle
- 1 tsp. vanilla
- 1 cup plain flour
- 3/4 cup whole wheat flour
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. ground ginger
- 1/2 tsp. fresh grated ginger
- 1 tsp. cinnamon
- 1/4 tsp. ground nutmeg
- 1/3 cup granulated sugar for rolling
Preheat the oven to 350°C.
With an electric mixer, beat the butter and sugar until well combined and crumbly. Add the vanilla and molasses and beat until combined.
Add the remaining dry ingredients and beat until combined. The mixture will by dry and crumbly.
Gather some of the mixture with your hands and press together to form an inch round ball.
Roll in granulated sugar and place on baking sheet.
Bake for 10-12 minutes until the tops begin to crack. Remove from oven and slightly press down with the back of a spoon.
Delicious eaten warm with coffee!
What baking are you doing this Christmas? ??