Inspired by the flavours of the traditional gingersnap cookies, these ginger cookies are an absolute delight. The cracked tops give another dimension to the visual effect.
Unlike the traditional gingersnap cookies, mine were a bit softer and I did not make them as flat and thin as the original. The kitchen really smells good when these beauties are being baked. These were delightfully spiced cookies, and felt very light at the same time.
Summer has come and gone in the blink of an eye and so has autumn. As we enter the month of December, and the cold kicks in, it is also a time for to get ready for the end of the year festivities. On the cooking front, hot soups, stews etc begin to rule the roost. Warm spices added to various dishes seem to be more appealing during this time of the year. The aromas wafting though the kitchen while baking these cookies with the warm spices is something to be experienced. Do give these cookies a try; they do feel very festive and you will be left wanting for more!
Continue reading for the full / printable recipe for these ginger cookies.
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Ginger cookies
Ingredients
- 1 cup plain wholewheat flour (atta)
- ¾ tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp bicarbonate of soda
- a pinch of salt
- 4 tbsp dark brown sugar
- 3 tbsp vegetable oil
- 1 egg
- ¼ tsp vanilla extract
- a little granulated sugar for rolling the balls of cookie dough
Instructions
- Whisk together the egg, oil, sugar, and vanilla.
- In a separate bowl, whisk together the flour, soda, salt, cinnamon and ginger.
- Make a well in the centre of the flour mixture and tip in the egg mixture.
- Gently fold in, with a spatula until everything just comes together; do not over mix.
- Cover the bowl with plastic wrap and chill in the refrigerator for an hour.
- Pre heat the oven at 180 deg C and line a baking tray.
- Place the granulated sugar for rolling, in a bowl.
- Roll each ball of cookie dough in the sugar and place them on the prepared baking tray, a little apart from each other.
- Gently flatten the balls and place the tray in the centre of the pre heated oven for 12-15 minutes or till the tops are firm and feel dry (there will be visible cracks on the top and this is normal).
- Cool in the tray for a few minutes and then transfer to a rack to cool completely before storing in air tight containers.
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Until next time,
Sunita
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