These Spiced Ginger cookies are such a little treat! I’ve been known to use them for ice cream sandwiches for instance. and they are a great treat with your afternoon coffee. The wide variety of spices makes for great impact while at the same time giving the spiced ginger cookies an oldie worldie feel. For more cookies have a look at my Super Lux Chocolate Chip Cookies.
This recipe is for a batch of 12.
Ingredients:
- 210g plain flour
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 tsp cardamom
- 1/8 tsp nutmeg
- 1/4 tsp coriander (optional)
- pinch of paprika also optional
- 1 tsp bicarbonate of soda
- 125g unsalted butter softened
- 100g dark brown sugar
- 100g molasses
- 1 1/2 tsp boiling water
- Caster sugar for dredging
Method:
Measure and mix all the dry ingredients except for dark brown sugar.
In a separate bowl cream the butter with molasses and brown sugar until light and fluffy, add the boiling water and then the dry ingredients, mix until well combined.
Turn your oven to 180C/160C fan.
Prepare a baking tray lined with grease proof paper.
have a bowl with caster for dredging at the ready and grab an ice cream scoop.
Now scoop out individual portions rolling each ball of dough in the caster sugar and place them spread out on the baking tray.
once you’ve got 12 balls on the tray, gently squeeze then flat with the bottom of a glass.
Bake for about 15 mins. You should start to see cracks in the tops of the cookies but they should still be soft. Once finished place them to cool on a wire rack and store them in an airtight container.
Enjoy!
Spiced Ginger Cookies
Ingredients
- 210 g Plain Flour
- 1½ tsp Ground Cinnamon
- 1½ tsp Ground Ginger
- ⅛ tsp Ground Cloves
- ¼ tsp Cardamom
- ⅛ tsp Nutmeg
- ¼ tsp Ground Coriander (optional)
- A pinch of Paprika (optional)
- 1 tsp Bicarbonate of Soda
- 125 g Unsalted Butter softened
- 100 g Dark Brown Sugar
- 100 g Molasses
- 1½ tsp Boiling Water
- Caster Sugar for Dredging
Instructions
- Preheat oven at 160C fan
- Line a baking tray with greaseproof paper
- Measure and sift and the dry ingredients together and set aside
- Add softened butter, dark brown sugar and molasses to a separate mixing bowl and cream them until pale and fluffy
- Add the boiling water the mix to loosen up the molasses , combine
- Add the dry ingredients to the mixture, making sure to combine well
- Add caster sugar to a bowl to dredge the cookie balls
- With an ice cream scoop, make 12 balls of cookie dough
- Roll each ball in the sugar bowl before placing them on the baking tray well spaced out.
- With a flat bottomed glass, lightly press down on each ball flattening it into a cookie. They will still spread a little while baking so keep that in mind when placing them
- Bake for about 15 mins. There should be cracks appearing on the top but still feel soft when pressed gently.
- Leave to cool on a wire rack and store in an airtight container