Ginger Cookies

Name: Ginger Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 18
Ingredients: Brown sugar ¼ cup; Nut flour 0.4 cup; Fresh ginger 4 tbsp; Butter at room temperature 4.5 oz; Sugar 1 cup; Egg yolks 1; Lemon peel 1; Type 00 flour 2 ½ cups

it br es fr

164

Calories per serving

Vegetarian

Energy Kcal 164
Carbohydrates g 20.6
of which sugars g 7.2
Protein g 2.5
Fats g 7.9
of which saturated fat g 3.61
Fiber g 0.7
Cholesterol mg 32
Sodium mg 3

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Makes: 18 pieces
Cost: Low
Note plus 75 minutes of resting in the refrigerator

PRESENTATION

Ginger cookies—really good stuff—bring a whole new vibe to tea time, especially when you add in that hit of hazelnut flour. These ginger cookies? The spicy kick of ginger totally takes over, making each bite pop with this aromatic and tender feeling. It’s just different from those usual holiday treats. You won’t find the same shape or style as the classic gingerbread men—these have a more rustic look and that crispy edge, so they feel a bit more grown-up. Seriously good.

The mix of hazelnut flour and ginger gives off an almost nutty, deep warmth that fills the room as soon as they come out of the oven. People usually catch that inviting smell before they even see the plate. Sets the mood. Pretty much perfect for a relaxed get-together or a cozy snack moment. It’s wild how the combo of sweet and spice plays off each other in these chewy ginger cookies, making them really, really different from the usual batch of spiced cookies you see around the holidays.

Many folks in Britain grab these for a midday pick-me-up, especially with a hot cup of tea. That golden, fragrant aroma? It lingers for ages. Plus, the cookies stay moist inside while having that satisfying crunch on the outside—no dry, crumbly stuff here. And look, unlike the more traditional gingerbread figures, this recipe lets the ginger snap cookies do all the talking, so you get that sharp, real ginger flavor without a ton of distractions.

Some families swap out regular flour for hazelnut, which gives an even more intense taste you can actually feel as you eat. For sure. These homemade ginger cookies go beyond just being another item in the holiday cookie tin—they turn any regular day into something a bit special. The balance of spicy heat, nutty undertones, and that sweet finish means they work just as well for sharing with friends as for sneaking a few on your own. So, whether you pair them with a drink or just snack straight from the batch, these cookies show off a simple, honest way to enjoy something with a little twist. Can't go wrong.

How to prepare Ginger Cookies

To make the ginger cookies, start by peeling the ginger with a knife 1, then cut it into pieces 2. In the bowl of a mixer, add the hazelnut flour, the brown sugar 3

and the chopped ginger 4, blend everything until you obtain a homogeneous mixture 5. Transfer the dough into a bowl and add the softened butter in pieces 6.

Scent with lemon zest 7, also add the sugar 8 and mix everything with a spatula 9 to combine the ingredients.

Add the egg yolk into the mixed dough 10, mix again, then add the flour in two batches, this will make it easier to combine with the rest of the dough 11, start kneading by hand 12

Gather all the ingredients well, then transfer the dough onto a lightly floured surface 13 and compact the dough into a loaf 14, wrap it with plastic wrap 15 and place it in the refrigerator to firm up for at least 1 hour.

After the resting time, take the loaf back, place it on a work surface, and dust it lightly with flour 16, placing rulers 0.4 inches high on both sides to help you achieve the right thickness (if you don't have them, try to achieve the indicated thickness), then roll out the dough with a rolling pin 17 until it reaches the level of the rulers. Drag the back of a fork across the shortbread to create a striped pattern with the tines 18,

then use a round cutter with a diameter of 2.4 inches to cut out the cookies 19. Knead the leftover dough again to make more cookies: with these quantities, you will get 18. As you make the cookies, arrange them on a tray using a scraper or spatula to avoid warming the dough too much 20, then let them firm up in the refrigerator for 10-15 minutes, this way they will hold their shape during baking. After 10-15 minutes, remove the tray from the refrigerator and transfer the cookies to a baking sheet lined with parchment paper 21.

Bake the cookies 22 in a static oven preheated to 365°F for 25-30 minutes on the center rack of the oven. When your ginger cookies are lightly golden, remove them from the oven 23, let them cool slightly before serving 34.

Storage

Ginger cookies can be stored in a tin box for up to 1 week. The dough can be frozen raw, wrapped in plastic, for about 1 month and thawed when ready to make the cookies!