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Today’s Christmas cookies for my “12 Days of Christmas Cookies” are clearly influenced by the Brits! Delicious Ginger Christmas Cookies – very simple and easy to prepare and perfect for some dipping action… tea, hot apple cider, or whatever. I am sure the Queen would approve and do the same if I send her a small box with these cookies… don’t you think? ;)

The British like everything ginger. They have an impressive amount of baked goods that use ginger. Seems the Brits like it hot! That would also explain the preference for Indian food, right? ;) Well… I am absolutely fine with that! I like to use ginger in cakes too. A carrot cake would never go into my oven without some ground ginger. Carrot cake and ginger are a match made in heaven so to say ;)

Well… back to the cookies. Don’t expect the cookies to be spicy and hot or whatever you think would happen if you add ginger to cookies. They are still nice and delicious sweet cookies… but with a nice hint of ginger. There is no fresh ginger used in this recipe, only ground ginger. Fresh ginger would be too strong and probably bitter when used in cookies like these here. So don’t think about exchanging the ground ginger. Fresh is not always better ;P

Oh and if you think “Oh great – ginger is perfect for the immune system”, I’m afraid you’ll be disappointed. Ground ginger has not much left of the good “vibes” fresh ginger has. Us that one for your tea or make ginger shots. Those will boost your immune system for sure! Good against all types of viruses and bacteria. Probably not that certain one we all are annoyed by right now, but a good and healthy immune system is something we should all aim for ;)

12 Days of Christmas Cookies | Bake to the roots

INGREDIENTS / ZUTATEN

(30-32 cookies)

7 oz. (200g) butter, at room temperature
1/2 cup (100g) brown sugar
2 1/2 cups (300g) all-purpose flour
2 tsp. baking powder
2 tsp. ground ginger

(30-32 Cookies)

200g Butter, Zimmertemperatur
100g brauner Zucker
300g Mehl (Type 550)
2 TL Backpulver
2 TL gemahlener Ingwer

DIRECTIONS / ZUBEREITUNG

1. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment 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 to the bowl and knead briefly until you get a smooth dough. Shape into walnut-sized balls and place with some space in between on the baking sheet. Use a fork and press lines into the dough balls, bake for about 12 minutes until only lightly browned. Take out of the oven and let cool down completely on a wire rack. Repeat with the remaining dough. Store the cookies in a tin box without other cookies.

1. Den Ofen auf 200°C (390°F) vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.

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. Etwa walnussgroße Kugeln formen und mit etwas Abstand zueinander auf das Blech setzen. Mit einer Gabel einmal eindrücken und dann für etwa 12 Minuten backen – die Cookies sollten nur leicht Farbe bekommen haben. Aus dem Ofen holen und auf einem Kuchengitter abkühlen lassen. Mit dem restlichen Teig wiederholen. Cookies in einer Blechdose ohne andere Cookies lagern.

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Here is a version of the recipe you can print easily.