Ginger Cookies

Ginger cookies

This is the time of the year when I seek out the perfect holiday cookies for gift giving. I have many old favorites and actually another version of a ginger cookie that is quite different from this one.

This ginger cookie from Once Upon a Chef is a thinner, crisper version than my double gingersnap cookie. The cookies share some of the same ingredients such as brown sugar, molasses, and ground ginger. In addition, the double gingersnap cookies have a more intense ginger flavor due to the fact that they have crystallized ginger and powdered ginger incorporated into the batter.

The fragrant spices included in this cookie recipe smell and taste like the holiday and winter. Ginger, cloves, cinnamon, and allspice are combined with flour and butter and brown sugar, and one egg, to form a soft dough.

The dry ingredients are added after the other ingredients are mixed to form the dough. At this point, as with many cookie doughs or pie doughs, it is important to chill the dough for about an hour until it is firm and not too sticky for rolling.

Scoop out a tablespoon or a little more of dough to make a one-inch ball. Use your hands to quickly roll the dough into 1″ balls. Place the gingerbread dough balls onto a sheet pan covered with parchment.

The balls should be placed a couple of inches apart because they will expand while baking. The cookies will puff up and then flatten. After they flatten, they will become a little crispy on the edges. Remove from the oven after 10-14 minutes and allow them to cool on the pan.

Move the cookies to a wire rack to continue cooling. You can package these cookies in cellophane bags and tie them with a bright bow to give as a holiday gift. You may also wish to place the cookies in a decorative box or on a plate. The cookies will stay fresh for 2-3 days.

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