Ginger Delight Fresh Gingerbread and Spicy Ginger Cookies
Treat your taste buds to the ultimate ginger-infused experience with our "Ginger Delight Fresh Gingerbread and Spicy Ginger Cookies" recipe! This versatile creation combines the rich, moist flavors of freshly grated ginger and molasses in a tender gingerbread loaf, paired with irresistibly chewy, spice-kissed ginger cookies studded with crystallized ginger for a delightful crunch. With a harmonious blend of ground cinnamon, cloves, and fresh ginger, this recipe celebrates the warm and cozy essence of holiday baking. Perfect for gatherings, tea time, or gifting, these treats can be baked simultaneously for maximum efficiency—making your kitchen smell like the heart of the season. Don’t forget the optional powdered sugar dusting for a sweet finishing touch!
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Ingredients
- 3.5 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground cloves
- 0.5 teaspoons salt
- 1 cup unsalted butter
- 1 cup dark brown sugar
- 1 cup molasses
- 2 tablespoons fresh ginger, grated
- 2 pieces large eggs
- 0.75 cup whole milk
- 0.5 cup granulated sugar
- 0.25 cup crystallized ginger, finely chopped
- 2 tablespoons optional powdered sugar for garnish
Directions
Step 1
Preheat your oven to 350°F (175°C) and prepare two 9x5-inch loaf pans by greasing them or lining them with parchment paper.
Step 2
In a medium bowl, sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside.
Step 3
In a large mixing bowl, cream together the butter and brown sugar until light and fluffy, about 2-3 minutes using an electric mixer.
Step 4
Add the molasses and grated fresh ginger to the butter mixture. Mix until combined.
Step 5
Add one egg at a time, beating well after each addition.
Step 6
Reduce the mixer speed to low and alternate adding the dry ingredients mixture with the milk, starting and ending with the dry ingredients. Mix just until incorporated.
Step 7
Divide half the batter between the prepared loaf pans to make the gingerbread and set them aside.
Step 8
To the remaining batter, mix in the granulated sugar and crystallized ginger to form the cookie dough.
Step 9
Using a tablespoon-sized scoop, portion the cookie dough onto lined baking sheets, leaving about 2 inches between each cookie.
Step 10
Bake the gingerbread loaves in the oven for 40-45 minutes or until a toothpick inserted into the center comes out clean. At the same time, bake the cookies for 10-12 minutes or until the edges are set but the centers are slightly soft.
Step 11
Allow the gingerbread to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Step 12
Cool cookies on their trays for 5 minutes, then transfer them to a wire rack to cool completely.
Step 13
Optional: Dust the gingerbread loaves lightly with powdered sugar before serving. Both the loaves and cookies are perfect for tea time or holiday gatherings!
Nutrition Facts
| Serving size | (1581.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5096.5 |
| Total Fat 117.2g | 0% |
| Saturated Fat 63.2g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 642.0mg | 0% |
| Sodium 4138.9mg | 0% |
| Total Carbohydrate 975.6g | 0% |
| Dietary Fiber 15.1g | 0% |
| Total Sugars 642.6g | |
| Protein 63.0g | 0% |
| Vitamin D 160.5IU | 0% |
| Calcium 1301.9mg | 0% |
| Iron 39.4mg | 0% |
| Potassium 5946.0mg | 0% |
Source of Calories