Ginger Cookies

Ginger Cookies

Dense, ginger-spiced cookies flavoured with molasses and honey.

Cut into fanciful shapes, such as the popular gingerbread man, these cookies are a traditional presence at Christmas in Northern Europe. They are also fun to make for kids of any age.

60 units
Preparation 50 min
Cooking 30 min

50 calories per unit 


Ingredients

3 cups white flour (all purpose)   400 g
1 tsp baking soda   3 g
2 tsp ground ginger   4 g
1 tsp ground cinnamon   3 g
3/4 tsp salt   3 g
1/8 tsp white peppercorns, or black , finely ground   1 g
4 cloves, finely ground   0.1 g
2 tbsp gingerroot, grated   28 g
1/2 cup butter, unsalted   110 g
1/2 cup brown sugar   100 g
1/4 cup honey   90 g
1/4 cup molasses   80 g
1 eggs size large    

Before you start

The quantity of spices may be adjusted according to your taste, however remember that these cookies are supposed to be spiced. Their size and thickness may be varied too : thinner cookies will be a little harder to do and take longer to make, but will be crispier. Fanciful cookie cutters will be needed for extra fun.

Method

Preparing the dough

  1. Sift the flour, baking soda, ginger powder, cinnamon, and salt into a medium bowl. Finely grind the cloves and peppercorns using a spice grinder or a mortar and pestle, then add them to the bowl. Add the grated ginger.
  2. Put the butter, brown sugar, honey, and molasses in a large bowl or saucepan. Warm up the mixture in a microwave or on the stovetop just enough to make the blending easier. Using a wooden spoon, beat the mixture until it is homogeneous, then pour some of it into the dry ingredients. Add the egg to the medium bowl with the dry ingredients, then stir until the mixture forms a soft dough. Transfer the dough to the large bowl and stir until all the ingredients are well blended and the dough has a "pie dough" consistency.
  3. Divide the dough into thirds. Gather each third into a ball, wrap it in plastic wrap then refrigerate it until firm, about ½ hour. The cooling step will make the dough easier to roll. (The dough can be prepared ahead and kept in the refrigerator for up to 2 days, or up to 2 months in the freezer).

Shaping and baking the cookies

  1. Preheat the oven to 175ºC/350º. Line a large baking sheet (about 30 x 38 cm) with parchment paper. Depending on the cookies' size and thickness, this recipe will yield about 60 cookies, and fill 3 standard-size baking sheets.
  2. Lightly flour a work surface. Place 1 ball of dough on the work surface (keep the remaining 2 balls of dough refrigerated). Flatten the dough into a disk, then use the rolling pin to further flatten it to about 1 cm for easier final rolling. Roll out the dough to a 2-3 mm thickness or less, frequently lifting and turning the dough to prevent sticking. Using a variety of cookie cutters, cut out the cookies, then transfer them to the prepared baking sheet, spacing them about 5 mm apart. Gather the dough scraps together and repeat the operation.
  3. Bake the cookies in the middle of the oven until they turn light brown around the edges, about 8-10 min depending on the cookies' size and thickness. Let the cookies stand on the sheet 1 min, then using a metal spatula transfer them to racks and let them cool completely.
  4. Repeat the rolling, cutting, and baking with the remaining 2 dough balls as described above, making sure to cool the cookie sheet a few minutes between batches.
  5. When completely cooled, the cookies may be stored in airtight containers at room temperature.

Nutrition Facts Table

Nutrition Facts

per 1 unit (10g)

Amount

% DV*

* DV = Daily Value

Calories

50

Fat

1.5 g

3 %

Saturated 1 g
+ Trans 0.1 g

6 %

Cholesterol

5 mg

Sodium

35 mg

1 %

Carbohydrate

9 g

3 %

Fibre

0 g

1 %

Sugars

4 g

Protein

1 g

Vitamin A

2 %

Vitamin C

0 %

Calcium

0 %

Iron

4 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: ¼ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

Low :
Sodium
Source of :
Folacin, Manganese, Selenium

More info


This recipe is in the following categories: Desserts | Diabetes-friendly | Halal | Kosher | Low Sodium | Vegetarian | Bake | Christmas | Scandinavian

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