One of the most delicious and easiest cookies to make our ginger cookies. It's crispy on the outside but is really soft inside. I really love the soft but some people like them more crispy and they both are really delicious. If like me, you love soft cookies don't hesitate and start making this one.
Ingredients
Instructions:
- 1
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Take the egg and butter out of the fridge to become room temperature.
- 2
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Mix all the dry ingredients such as flour, soda powder, cinnamon powder, and ginger powder.
- 3
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Whisk the brown sugar and butter by hand or an electric whisk in another bowl.
- 4
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Add the egg, vanilla extract, and date honey and whisk until everything is combined well.
- 5
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Add the dry ingredients as well and mix them well until everything is combined and your dough is ready.
- 6
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Let the dough rest in a lidded dish and put it in the fridge to rest for one hour.
- 7
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Turn on the oven at 180C. Use an ice cream scoop to take some dough and roll them into small balls with your hands. you can coat the balls with sugar or cook them plainly, it's optional.
- 8
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Place the cookie balls on the oven tray in the oven.
- 9
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take the cookies out of the oven after 10 to 12 minutes. Be careful, at this point the cookies are soft and fragile.
- 10
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You can remove the parchment papers when your cookies are cold enough. Enjoy your ginger cookies with a warm drink.
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Tips and tricks
- Turn on the oven at 180C, If you have an electric oven, 165C is enough.
- You can cook the cookies for a couple of more minutes to make them more crispy. But your cookies will be perfectly soft at 10 to 12 minutes.
- I didn't have ginger powder and so I used fresh ginger and you can use them as well.
- You should always let your dough last a least for one hour. You can keep it inside the fridge even for 24 hours but make sure you use a lidded dish and your dough is perfectly covered.
Background & History
I really love charismas and have made so many charismas cookies but ginger cookies are really special for me because they have a soft texture and look really nice.
