Portions: 4 servings Calories: 149kcal |
Try these simple, easy, aromatic Christmas ginger cookies. Ginger is one of the ingredients that, to me, signals the arrival of the holidays, and these lovely, thin, very crispy cookies with a lovely ginger flavor are my favorite, and much preferred in my family over soft gingerbread cookies.
Why I ā¤ļø it ā¢ Recipe ā¢ Ingredients ā¢ Video ā¢ Preparation
Christmas ginger cookies.
Why I ā¤ļø it
Christmas Ginger Cookies, as well as several ginger-flavored pastries and baking treats, are part of the holiday tradition in many countries. In ours, TĆ© de Jengibre (Ginger Tea) is a lovely hot drink that signals the arrival of the "merriest time of the year".
I set out to turn my favorite Christmas drink into cookies because ginger just makes everything better. While I also love ginger snap cookies (chewy ginger molasses cookies), these are very thin, very crispy, and have a lovely combination of spices that are strongly associated with the holidays.
Crispy ginger cookies recipe
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Utensils and tools
- Food processor
- Spatula
- Baking sheet
- Silicone mat or parchment paper
- Oven
- Wire rack
- Airtight container or jar
Ingredients
- Ā½ cup [69 grams] of all-purpose flour
- Ā¼ cup [55 grams] of white granulated sugar
- 1 tablespoon [5 grams] of ginger powder
- Ā¼ teaspoon [0.5 grams] of ground cinnamon
- Ā¼ teaspoon of salt
- Ā½ stick [50 grams] of unsalted butter
- 1 tablespoon of ice-cold water
- 1 tablespoon [6 grams] chopped pecans
Video
Preparation
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1: Making the cookie dough
Combine the dry ingredients (flour, sugar, ginger, cinnamon, and salt) in the food mixing bowl. Add butter to the flour mixture, and pulse until the butter breaks down and the mixture resembles coarse sand.
Pour in the cold water and pulse until the mixture clumps together like a dough ball. You may need to pause midway and use a spatula to ensure no unmixed ingredients are sticking to the side.
Step 2: Forming cookies
Pour the dough onto a piece of waxed paper, and roll it into a cylinder of 1 Ā¼" [3 cm]. Freeze for an hour.
Remove the cookie log from the freezer, and cut it into Ā¼" [0.5 cm] inch slices.
Step 3: Baking
Place on a lined cookie tray with at least 2.5 inches [6 centĆmetros] separation between them (they will double in width when baked). Sprinkle with pecans.
Bake for 20 mins in preheated oven at 300 ĀŗF [150 ĀŗC]. Remove from the oven and cool to room temperature on a wire rack.
Step 4: Serving and storing
Store wrapped tightly in wax paper and placed in a tight-fitting lid. Consume within 24 hrs.
Top tips
- If you want to make these into easy Christmas edible gifts, you can double the ingredients, but you may need to process them in two batches if you don't have a large food processor.
- If you have fresh ginger, you can use Ā½ a teaspoon of grated ginger root instead of ground ginger.
- You can substitute a pinch of ground cloves for cinnamon for a different flavor profile.
Serving suggestions
You can also garnish with lemon wedges, or add some pomegranate seeds to it for extra fanciness.
Variations
Serve with coffee, tea, or your preferred hot drink.
Nutritional information
Serving: 3cookies - Calories: 149kcal - Carbohydrates: 19g - Protein: 1g - Fat: 8g - Saturated Fat: 4g - Cholesterol: 18mg - Sodium: 2mg - Potassium: 23mg - Fiber: 1g - Sugar: 9g - Vitamin A: 208IU - Calcium: 12mg - Iron: 1mg
FAQs
Why are ginger cookies so good?
Ginger cookies are so good because they incorporate the flavor of our favorite spices, and not just sugar.
Print card
This is just a printer-friendly summary; some useful details are found in the recipe above.
How to Make Christmas Ginger Cookies
Ingredients
- Ā½ cup all-purpose flour [69 g]
- Ā¼ cup sugar (white, granulated) [55 g]
- 1 tablespoon ginger powder [5 g]
- Ā¼ teaspoon cinnamon powder [0.5 g]
- Ā¼ teaspoon salt
- Ā½ stick unsalted butter [50 g], diced and cold
- 1 tablespoon ice-cold water [10 g]
- 1 tablespoon pecans chopped [6 gr]
Instructions
Making the cookie dough
- Combine the dry ingredients (flour,Ā sugar,Ā ginger,Ā cinnamon, andĀ salt) in the food mixing bowl. AddĀ butterĀ to the flour mixture, and pulse until the butter breaks down and the mixture resembles coarse sand.Pour in theĀ cold waterĀ and pulse until the mixture clumps together like a dough ball. You may need to pause midway and use a spatula to ensure no unmixed ingredients are sticking to the side.
Forming cookies
- Pour the dough onto a piece of waxed paper, and roll it into a cylinder of 1 Ā¼" [3 cm]. Freeze for an hour.Remove the cookie log from the freezer, and cut it into Ā¼" [0.5 cm] inch slices.
Baking
- Place on a lined cookie tray with at least 2.5" [6 cm] separation between them (they will double in width when baked). Sprinkle withĀ pecans.Bake for 20 mins in preheated oven at 300 ĀŗF [150 ĀŗC]. Remove from the oven and cool to room temperature on a wire rack.
Serving and storing
- Store wrapped tightly in wax paper and placed in a tight-fitting lid. Consume within 24 hrs.
Nutrition
Originally published on Dec 15, 2016
Alicia
Are they supposed to be thin? They were very good and crispy, but I didn't expect them to be that thin. Loved it though.
Tia Clara
Yes, they're very thin, which is what makes them so crispy.