Try these simple, easy, aromatic Christmas Ginger Cookies. Ginger is one of the ingredients that to me signals the arrival of the holidays.
This post is sponsored by Domino Sugar®
Christmas Ginger Cookies, as well as several ginger-flavored pastries and baking treats are part of the holiday tradition in many countries. In ours, Té de Jengibre (Ginger Tea) is a lovely hot drink that signals the arrival of the "merriest time of the year".
I set out to turn my favorite Christmas drink into cookies, because ginger just makes everything better (or so says my husband).
The holidays are a time when happy memories of the past come to us, and they're usually connected to sensorial memories: tastes, aromas, sounds, etc. For some reason for a great part of the world the combination of ginger and cinnamon is connected with winter and year-end holidays.
The reason why is a mystery that I will leave for someone else to solve.
About this recipe
In the meantime, in northern countries gingerbread houses, gingerbread men, and other assorted ginger-flavored sweets are inextricably linked to the celebrations. Some are rather fancy and complex, some are more approachable. I went for the second. But rather than consult how it is done elsewhere, I set out to come up with a simple and uncomplicated a cookie as I possibly could. These are thin, very crispy, very aromatic and flavorful, and definitely very moreish (somebody please stop me!).
Since Domino® Sugar invited me to create a Christmas cookie, this is exactly what came to mind. I was happy it worked the first time (though I retested it twice more). These are few, easy-to-find ingredients, so you have no excuse not to try it. If you can't find Domino® Sugar in your area, look for C&H® Sugar products, the sister brand of Domino®.
- ½ cup [69 g] of all-purpose flour
- ¼ cup [55 g] of Domino® granulated sugar
- 1 tablespoon [5 g] of powdered ginger
- ¼ teaspoon [0.5 g] of cinnamon powder
- A pinch of salt
- ½ stick [50 g] of unsalted butter, , diced and cold
- 1 tablespoon [10 g] of cold water
- 1 tablespoon [6 gr] of chopped pecans
Making the dough: Put flour, sugar, ginger, cinnamon, and salt into the food processor. Add butter and pulse until the butter breaks down and the mixture resembles sanding sugar. Pour in the water and pulse until the mixture clumps together like a ball. You may need to pause midway and use a spatula to make sure there are no unmixed ingredients sticking to the side.
Forming cookies: Pour the dough onto a piece of waxed paper, roll into a cylinder of 1 ¼" [3 cm]. Freeze for an hour. Remove cookie log from the freezer, cut into ¼" [0.5 cm] inch slices.
Baking: Place on a lined cookie tray with at least 2.5" [6 cm] separation between them (they will double in width when baked). Sprinkle with pecans. Bake for 20 mins in preheated oven at 300 ºF [150 ºC]. Remove from the oven and cool to room temperature on a wire rack.
Serving and storing: Store wrapped tightly in wax paper and placed in a tight-fitting lid. Consume within 24 hrs.
Thank you Domino® Sugar for sponsoring this post. Please support the brands that support our blog.