Fresh ginger added to the dough for this cookie gives it characteristic sharp-spicy flavor and aroma, which is excellent It is combined with light caramel notes of molasses. Knead the dough in two stages, separately preparing a liquid mixture and a dry, and then gradually adding the dry mixture to the liquid. Bake cookies and push into it a slice of candied ginger. The cookies are crispy edges and soft in the middle, very tasty and warming. Enjoy its excellent taste for a cup of hot tea. Share with friends: 
Time: 1 hour. 20 minutes. Difficulty: easy Quantity: 24 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Liquid mixture
- 1 tbsp. granulated sugar
- 165 gr. softened salty butter
- 2 tbsp. l molasses
- 1 tbsp. l grated fresh ginger
- 1 large egg
Dry mix
- 2 tbsp. flour
- 1 tsp baking powder
- 0.5 tsp seasonings for pumpkin pie
Topping
- About 1/3 Art. granulated sugar for sprinkling
- 24 pcs. candied ginger (size 1 – 2 cm.)
Recipes with similar ingredients: sugar, butter, molasses, ginger root, eggs, flour, seasoning for pumpkin pie, candied fruit
Recipe preparation:
- Prepare the liquid mixture: In a bowl of a stationary mixer with with a spatula or in a large bowl using a hand mixer on medium speed mix sugar and butter until light lush mass. Add molasses and ginger and mix until homogeneous consistency. Then add the egg and mix.
- Add the dry mixture: In a large bowl, mix with a whisk. flour, baking powder and seasoning for pumpkin pie. Turn down mixer speed and add flour to the liquid mixture in 3 steps, slowly mixing and scraping the mixture from the walls of the bowl, so that knead the dough. Refrigerate for 30 minutes.
- Roll, bake and cover with topping: Preheat oven to 175 ° C. Cover 2 baking sheets with parchment. In a small pour enough sugar in a bowl to roll cookies (about 1/3 tbsp.).
- Use a small spoon for watermelon or ice cream to dial 24 balls of dough and roll each in sugar to coat them with all sides. Put balls on prepared baking sheets on 2.5 cm apart and gently press them.
- Bake until the cookies are browned below and around the edges, about 12 minutes remove from the oven and immediately press into each cookie candied ginger so that candied fruits are frozen in cookies. Lay out with a baking sheet by pulling on parchment paper onto a cooling grid. Cool before serving. Store in an airtight container up to 6 days.
