Happy Cookie Friday! It’s time for a fresh batch of delicious cookies! To get you well and healthy through winter I made some simple Ginger Cookies today… You know that ginger is good for your immune system and with all the stuff flying around right now, some additional support can’t hurt, right?!
OK… I have to admit that the support of these cookies is more like some »moral support« than actually boosting your immune system. The ginger I used in these cookies is not fresh – it’s ground ginger and candied ginger which both have only a fraction of the good stuff fresh ginger provides. But it’s a start and as we all know – placebos sometimes work too, so if you believe the cookies are good for you, they will be good for you.
Well… some vitamins and minerals are probably still there – the cookies have a slightly sharp aftertaste – which I like a lot. So something is there. But if you really want to benefit from the good stuff ginger provides, grind some fresh ginger, add a bit of lemon juice, and apple juice (no sugar needed) and you have the perfect shot to fight that nasty wet weather out there.
Anyway. If you like the flavors and slight sharpness of ginger, you should definitely try these cookies. They are for sure a welcome change in your cookie jar – something different, something without nuts or chocolate.
INGREDIENTS / ZUTATEN
(about 32 cookies)
7 oz. (200g) butter, at room temperature
1/2 cup (100g) brown sugar
2 1/2 cups (300g) spelt flour*
2 tsp. baking powder
2 tsp. ground ginger*
3.5 oz. (100g) candied ginger*, chopped
some raw brown cane sugar* for sprinkling
(ca. 32 Cookies)
200g Butter, Zimmertemperatur
100g brauner Zucker
300g Dinkelmehl (Type 630)*
2 TL Backpulver
2 TL Ingwer*, gemahlen
100g kandierter Ingwer*, gehackt
etwas brauner Vollrohrzucker* zum Bestreuen
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 200°C (390°F). Line a baking sheet with baking parchment and set aside. Chop the candied ginger finely and set aside.
2. Add the butter and brown sugar to a large bowl and mix on high speed until light and fluffy. Mix the flour with baking powder and ground ginger, add it to the bowl and knead briefly until you get a smooth dough. Add the chopped candied ginger and knead it in. Shape the dough into walnut-sized balls, flatten them and place them with some space in between on the baking sheet (they don’t spread a lot). Sprinkle with some cane sugar and bake for about 12-13 minutes until lightly browned. Take them out of the oven and let them cool down completely on a wire rack. Repeat with the remaining dough.
1. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Den Ingwer in kleine Stücke hacken.
2. Die weiche Butter und den braunen Zucker in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen. Mehl mit Backpulver und gemahlenem Ingwer vermischen und dann zur Schüssel dazugeben und alles kurz zu einem glatten Teig verkneten. Den gehackten kandierten Ingwer dazugeben und unterkneten. Etwa walnussgroße Kugeln aus dem Teig formen, flach drücken und mit etwas Abstand zueinander auf das Blech setzen. Mit Vollrohrzucker bestreuen und dann für etwa 12-13 Minuten backen – die Cookies sollten leicht Farbe bekommen haben. Aus dem Ofen holen und auf einem Kuchengitter abkühlen lassen. Mit dem restlichen Teig wiederholen.
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Here is a version of the recipe you can print easily.
Print
Easy Ginger Cookies
- Prep Time: 00:10
- Cook Time: 00:14
- Total Time: 00:25
- Yield: 32 1x
- Category: Cookies
- Method: -
- Cuisine: United Kingdom
- Diet: Vegetarian
Description
Simple and delicious: We love baking ginger cookies with candied ginger pieces. The combination of sweet and slightly spicy is awesome!
Ingredients
7 oz. (200g) butter, at room temperature
1/2 cup (100g) brown sugar
2 1/2 cups (300g) spelt flour*
2 tsp. baking powder
2 tsp. ground ginger*
3.5 oz. (100g) candied ginger*, chopped
some raw brown cane sugar* for sprinkling
Instructions
1. Preheat the oven to 200°C (390°F). Line a baking sheet with baking parchment and set aside. Chop the candied ginger finely and set aside.
2. Add the butter and brown sugar to a large bowl and mix on high speed until light and fluffy. Mix the flour with baking powder and ground ginger, add it to the bowl and knead briefly until you get a smooth dough. Add the chopped candied ginger and knead it in. Shape the dough into walnut-sized balls, flatten them and place them with some space in between on the baking sheet (they don’t spread a lot). Sprinkle with some cane sugar and bake for about 12-13 minutes until lightly browned. Take them out of the oven and let them cool down completely on a wire rack. Repeat with the remaining dough.
Notes
Enjoy baking!
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