Ricardo’s Double Ginger Cookies

September 19, 2017

Once again, Ricardo strikes in my kitchen, this time with the most delicious ginger cookies you ever tasted.

Last week I made them for a second time and for a larger crowd. So they were really put to the test. As I have come to understand, my boyfriend would eat anything I feed him and tell me it’s delicious (good boy, isn’t he?). Therefore, when it comes to testing a recipe I can’t rely on is sole opinion to determine the quality of it. That’s good when it come to eating chicken I cooked so much we could label it has desiccated, but not so much when I want a true opinion.

So, the clothe swap we had last Wednesday was the perfect occasion to test these cookies. Out of 8 people, one being me, 5 asked for the recipe, even the gluten-free people couldn’t resist eating one when everyone was asking for the recipe of “those heavenly cookies”.

They are truly easy to do and you end up with enough for all week treats. I mean it lands around 3 dozen cookies. Pure joy with any tea!

Let me know what you think about this recipe in the comments below!

À plus,

ZCM

💋

 

Print Recipe
Ricardo's Double Ginger Cookies
Crisp on the outside and soft on the inside, full of spicy goodness and delightful with any tea. Get the oven baking!
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Dozens
Ingredients
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Dozens
Ingredients
Instructions
  1. With a rack in the middle, preheat the oven to 350F/180C/ Gas Mark 4. Line 2 baking trays with baking paper and set aside.
  2. In a bowl, sift flour, baking soda, spices and the chopped crystallized ginger. Set aside.
  3. In another bowl, add butter, brown sugar and HALF of the regular sugar( you could also use brown sugar instead), cream with an electric mixer or by hand until sugar and butter are homogeneous. Add egg, molasses and zest, and mix.
  4. Gradually add the dry ingredients alternating with the milk. Mix until smooth.
  5. In a small bowl, put the unused sugar (1/2 cup) and with a tablespoon scoop a spoonful of mixture, form a ball and roll in the sugar until the ball is covered. Line the balls on the line trays and pop in the oven for 10-12 minutes every time a tray is full. Leave the cookies to cool on a wire rack.
Recipe Notes

If you think all these cookies won't be gone in a week, simply layer the baked cookies and separate each layer with parchment paper in a bag or Tupperware, and freeze flat. When you are ready for them take them out and leave to thaw for 1-2 hours. I like to pop them in the oven at 350F for 4-5 minutes to crisp them up, but that's optional.

By Lea Tess

Right after graduating from a Arts & Science Bachelor in 2015, I took the first plane to China with my partner. Since then, we have visited many countries, lived in Australia and, currently, in New Zealand. I am passionate about food and making memories!

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