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.
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 as 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®.
Domino® Sugar will be running a Holiday Cookie-themed giveaway from December 9 – 18, 2016. We are asking for people to share and tag a picture of their home baked holiday cookies to enter for a chance to win a Kitchen Aid® Mixer. Don’t miss the chance to win! Visit this link to learn more.
To find many more ideas for cookies, you can check Domino® Sugar’s 1001 Cookie Starter Recipe! With Domino® Sugar’s 1001 Cookie Starter, you make a 10-cup starter mix then use it as a base for baking a variety of cookies, all at once. You can make adaptations to make different cookies, bake them right away, or store and bake later. Pretty convenient.
- 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 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 a "log": Pour the dough onto a piece of waxed paper, roll into a cylinder of 1¼" [3 cm]. Freeze for an hour.
- Heat oven: After the log has been in the freezer for 40 minutes, proceed to preheat the oven to 300 ºF [150 ºC].
- Form cookies: Remove cookie log from the freezer, cut into ¼" [0.5 cm] inch slices. 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 and serve: Bake for 20 mins. Remove from the oven and cool to room temperature on a wire rack. Serve.
- Store: Store wrapped tightly in wax paper and placed in a tight-fitting lid. Consume within 24 hrs.
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