Chocolate ginger cookies. During a walk this past weekend, a lovely neighbor gifted me a bag of fresh ginger. It’s not the season for gingerbread, but her generosity warmed my heart, so I made these sweet and spiced pressed cookies to share with her later today. The trick to baking with ginger is to include a generous pinch of black pepper to enhance the aroma and give it a kick! I used my moon cake mold as a cookie press. I started with a recipe by Wanna Come With, and made adjustments based on the reviews, what I had, and my personal preferences. Note: The dough is very soft, and I had to refrigerate it for a full hour before rolling it out. Refrigeration was needed a second time in between rolling out and pressing. I refrigerated again for 30 minute before baking.
Original recipe here: http://wannacomewith.com/2013/11/chocolate-ginger-cookies/
In a medium bowl, whisk together the flour, cocoa powder, spices, baking powder, baking soda, and salt, In a large bowl, beat the butter and brown sugar until light and fluffy, Add the egg, molasses, grated ginger, and mix to combine, Add the dry ingredients, 1/3 at a time, mixing until just combined, Divide the dough into 2 portions, flatten into 1/2" discs and wrap in plastic. Refrigerate for about 1 hour, until cold and firm, Remove one of the dough discs from the fridge, gently roll it out to 1/4" thickness, and using a well floured cookie press, cut out your desired shapes and transfer the cut pieces to your cookie sheet, Refrigerate the cookies for about 30 minutes before baking Preheat oven to 300°F, and bake the cookies for about 20 minutes, rotating the baking sheet halfway through, until they're firm, Allow to cool on the pan for a few moment before placing them on a wire rack to cool completelyChocolate Ginger Cookies
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