While I eat one of this cookie, I will tell you all about it, why I made these Soft Ginger Cookies.
My mother in law is a big fan of ginger, I mean, she really loves ginger. Ginger cookies, jam, pickled, sugared, in tea, she likes it all.
So I made these cookies for her because I know that she will like them. These cookies are pretty easy to make, like chocolate chip cookies. I have a recipe here, where you can find the measurements for that cookie. I made these cookies almost the same like chocolate chip cookies, but I added some extra ingredients to make them Soft Ginger Cookies.
Don’t be scared about the ginger taste, because you will get only a hint of it, I added just 1/2 a teaspoon. If you want a bolder taste, add almost a full teaspoon. That’s your call.
- 150 g of room temperature butter
- 100 g of brown sugar
- 2 eggs
- 1/4 a teaspoon of vanilla powder
- 1/2 a teaspoon of ground ginger
- 1/4 a teaspoon of allspice
- a pinch of salt
- 240 g of all purpose flour
- 1 teaspoon of baking soda
In a big bowl, add the butter and the sugar. Cream them together with a hand mixer, a wooden spoon or a stand mixer until light and fluffy. Add the eggs and beat until well incorporated.
In another bowl add the vanilla, ground ginger, allspice, flour, salt and baking soda. Sift them into the big bowl and stir with a spoon until just combined. Don’t over mix.
Let this mixture sit in the fridge 30 minutes. Preheat your oven to 180*C. Take scoops of batter and move them to a baking sheet lined with parchment paper.
Leave 4-5 cm between each cookie, because they will expand. Bake them for about 20-25 minutes, or until golden brown.
Leave them on the baking sheet to cool completely, then store them in an airtight container.