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Big Chewy Ginger Cookies from The Hot Plate

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Posted by : Amanda Riva, Tue, Jan 07 2014

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ginger cookies

Every year around this time, my family used to get together to bake cookies. My favourite thing we used to make were gingerbread cookies. These were so fun to make because we used cookie cutters and different candy to decorate them. I love this tradition, but these days I don’t always have time to make regular gingerbread cookies. I decided it was time to come up with a Ginger Cookie recipe that is easy and delicious!

These Ginger Cookies are big cookies, that are meant to give you that spicy taste without being too much for first time ginger cookie makers. And if you are worried about buying molasses because you will never use it again, it keeps until the next year you want to make these cookies. These cookies are also freezer friendly! They can be frozen for up to 2 months as a disc or shaped into individual cookies. This recipe is meant to be super easy for you, yet still tasty for your friends!

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Serves: 1 1/2 dozen

Ingredients:

2 ½ cups all purpose flour

2 ¼ teaspoons baking soda

½ teaspoon salt

½ teaspoon ground allspice

1 ½ tablespoon ground ginger

½ teaspoon ground black or white pepper

¾ cup (1 ½ sticks) unsalted butter, room temperature

¼ cup granulated sugar, plus ½ cup extra for dusting

½ cup dark brown sugar

1 large egg

1 tablespoon milk

6 tablespoons molasses


Directions:

1. Preheat oven to 350F. Line two baking sheets with parchment paper.

2. In a medium bowl, stir together flour, baking soda, salt, all spice, ginger and pepper.

3. In a separate bowl, cream together butter, granulated sugar and brown sugar until light and fluffy. Beat in egg, molasses and milk.

4. Gradually beat dry ingredients into wet ingredients until just combined. Shape into a disc, wrap in plastic wrap and freeze for 20 minutes.

5. Divide dough into eighteen (18) 2-inch balls. Place remaining granulated sugar in a bowl and roll each ball through it. Divide the dough balls between the cookie sheets and arrange 4-inches apart. Flatten using the bottom of a glass or other flat surface until dough is 3-inches in diameter. Sprinkle cookies with remaining granulated sugar.

6. Bake until browned, about 12-15 minutes. Rotate cookie sheet half way through cooking for even browning. Cook for 15-20 minutes before eating.

Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.

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Posted: by Amanda Riva
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