I haven’t made those cookies yesterday. I made them last month. That’s a good thing, as otherwise I would eat them now. Although while we are talking about the cookies, I start to have an urge to use that peanut butter I have in a cupboard, but maybe I will resist, who knows.
Those are super simple, delicious cookies. Spicy enough to warm you up during winter.
I wish I could tell you more about them, but they were nice companions to my tea and coffee, but now they are just gone.
While you are reading this, I making a purge in my apartment, I hope to share a little bit about it soon.
Ginger cookies
- 320g plain flour
- 3 Tbsp ground ginger
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 170g butter, room temperature
- 150g caster sugar
- 110g dark muscovado sugar
- 1 egg
- 1 tsp vanilla extract
Preheat the oven to 175ºC/155ºC fan.
Mix dry ingredients – flour, ginger, cinnamon, baking soda, ground cloves and salt.
In a separate big bowl cream the butter with sugars. Add egg and vanilla extract and mix it until well combined.
Add dry ingredients in 2 or 3 batches and mix until combined.
Shape dough into a walnut size balls (you can use a small ice cream scoop to do it) and place them on a parchment lined baking sheet leaving a lot of space between as they will spread. Flatten them slightly with your hand.
Bake for approx. 12-18 minutes (it depends on the cookies size) or until slightly golden. Transfer the cookies to a wire rack to cool.
