Close your eyes and inhale – there it is, the warm embrace of ginger and molasses. Our Ginger Cookies are like a secret handshake between spice and sugar, whispered in soft crumbles. Imagine a cosy kitchen, flour-dusted aprons and laughter in the air.
Ingredients:
- 3/4 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 2 teaspoons vanilla extract
- 2 1/3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 2 1/2 teaspoons ground ginger
- 1 teaspoon pumpkin pie spice (or cinnamon)
- 1/2 teaspoon salt
Method:
Preheat the oven to 175°C (350°F). Line a baking sheet with baking paper.
In a large mixing bowl, cream together the softened butter, light brown sugar and granulated sugar until light and fluffy.
Whisk in the egg, molasses and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, pumpkin pie spice (or cinnamon) and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until the mixture forms a soft dough.
Scoop out portions of the dough (about 1 tablespoon each) and roll into balls.
Place the balls on the prepared baking trays, leaving a space between each ball.
Chill in the fridge for about 30 minutes. Chilling the dough will prevent it from spreading too much during baking.
Bake the biscuits in a preheated oven for 10-12 minutes or until set and lightly golden around the edges.
Leave the cookies to cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
These ginger biscuits are perfect to dunk in milk, share with friends or enjoy as a cosy treat during the holidays.
