The Best Ginger Cookies with Candied Ginger
User Reviews
4.4
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Prep Time
30 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
35 -40
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Calories
81 kcal
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Course
Baked Goods
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Cuisine
British
The Best Ginger Cookies with Candied Ginger
Description
The Best Ginger Cookies with Candied Ginger feature a dough enriched with butter, sugar, and vanilla extract, complemented by the warm aroma of ground ginger and leavening agents. Folded in chopped candied ginger adds a chewy texture and a sweet-spicy contrast throughout each bite. Baked at 360°F (180°C) in a fan-assisted oven if available, the cookies develop a delicate crispness on the outside while remaining soft inside.
The method emphasizes careful combining of wet and dry ingredients, ensuring even distribution of the candied ginger pieces. Using parchment-lined trays prevents sticking, and allowing trays to cool between batches helps maintain cookie shape and texture. These cookies are suitable for those who appreciate a spicy-sweet flavor profile with a pleasant textural contrast from the candied ginger chunks.
For best results, using European-style unsalted butter and precise measurements with a kitchen scale are recommended. Chilling dough balls before baking helps control spreading. This recipe yields a batch of cookies rich with ginger flavor and chewy candied ginger bits, great for enjoying with tea or coffee.
Ingredients
- 150 g candied ginger chopped, 5.5 oz, or crystallized ginger
- 120 g butter soft, 1 stick + ½ tablespoon, Note 3, unsalted
- 200 g granulated sugar 7 oz/ 1 cup
- 1 teaspoon vanilla extract pure
- 1 egg large
- 250 g all-purpose flour 9 oz/ 2 cups, Note 4
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground ginger
Instructions
- Preheat the oven to 360°F/ 180°C (fan-assisted oven 320°F/ 160°C). Line two baking trays with parchment paper.
- Chop the candied ginger into small pieces. Set it aside.150 g candied ginger or crystallized ginger/ 5.5 oz
- Wet ingredients: Beat butter, sugar, and vanilla extract in a large bowl until pale and fluffy, about 3-4 minutes; the sugar doesn't need to be completely dissolved. Add the egg to the mixture and mix well. Scrape the bottom and the walls of the bowl and mix again.120 g unsalted butter / 1 stick and 1 tablespoon + 200 g granulated sugar / 1 cup + 1 teaspoon pure vanilla extract + 1 egg
- Dry ingredients: Mix flour, baking powder, baking soda, and ground ginger in another bowl. Add them to the butter mixture and incorporate them carefully. Use a spoon to mix the chopped candied ginger into the dough, scraping the bowl again.250 g all-purpose flour / 2 cups + 2 teaspoons baking powder + ½ teaspoon baking soda + 1 teaspoon ground ginger
- Form cookies: Break small pieces of the dough, and form little balls about the size of a walnut (about 35-40). Press them lightly with your palm. Place them on the baking sheets, leaving enough space between them; they will spread a little.
- Bake: When the first baking tray is full of cookies, place it immediately in the oven and bake the cookies for about 20 to 25 minutes or until nicely golden.
- Next batch: Start forming the cookies for the second tray. If using a fan-assisted oven, you can bake two trays simultaneously. If using a regular oven, place the remaining batches of dough or shaped cookies in the fridge while the first batch is baking (Notes 5, 6).
- Let the baked cookies rest on the tray for about 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
- Use candied or crystallized ginger; if syrupy, pat it dry before chopping.
- Employ two baking trays and a fan-assisted oven, baking in batches to keep cookie shape stable.
- Allow trays to cool completely between batches to prevent dough spreading.
- Use European-style butter with 82% fat content for proper texture and flavor.
- Measure ingredients by weight for consistent results.
- Keep formed dough balls refrigerated until baking to minimize spreading.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35-40
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 81kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 11mg | 4% |
| Sodium | 43mg | 2% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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