“Triple Spicy Ginger Cookies: A Festive Delight for the Holiday Season!”
Prepare to be transported to a winter wonderland with each delectable bite of these Triple Spicy Ginger Cookies. The combination of aromatic spices, the subtle bite of fresh ginger, and the delightful chewiness from the candied ginger will make your taste buds sing with joy.
Whether you’re serving these cookies at a holiday party or leaving them out for Santa, they are sure to be a hit. The beautiful scent of warm spices floating through the air as these cookies bake will fill your home with anticipation and festive cheer.
So, grab your mixing bowls, gather those irresistible ingredients, and follow Executive Chef Lauren Simon’s recipe for these sensational Ginger Spice Cookies. Enjoy the delightful flavors and create cherished memories with loved ones this holiday season. Happy baking and happy holidays!
Spicy Triple Ginger Cookies
Equipment
- 2 Baking Sheets with Parchment Paper
- 1 mixing bowl Medium
- 1 Whisk
- 1 Grater Fine or Micro
Ingredients
- 2 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup unsalted butter softened
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon freshly grated ginger
- 1/3 cup unsulphured molasses
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 cup Candied ginger chopped very fine
- Red hot candies and frosting to decorate
Instructions
- Preheat your oven to 360°F (180°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, nutmeg, and salt until well combined. Set aside.
- In a separate bowl, beat the softened unsalted butter, packed dark brown sugar, and granulated sugar until light and fluffy.
- Add the freshly grated ginger, egg, and pure vanilla extract to the butter-sugar mixture. Beat until well combined.
- Mix in the unsulphured molasses until fully incorporated into the dough.
- Gradually add the dry flour mixture to the wet ingredients, stirring until all the ingredients are well combined.
- Stir in the finely chopped candied ginger, ensuring it is evenly distributed throughout the dough.
- Scoop 2 tablespoon measures of dough onto the prepared baking sheet, leaving about 1 and 1/2 inches of space between each cookie. They will spread slightly during baking.
- Bake the cookies for 10-12 minutes until golden brown. Keep an eye on them to prevent overcooking.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies have cooled, let your creativity shine by decorating them with red hot candies and frosting. Personalize each cookie to your holiday heart's desire!
