This Christmas I have decided I want to do a great big Christmas cookie bake.
This will basically involve me making hundreds of festive cookies over a few days and boxing them up to create cookie assortments for everyone.
I already have a load of recipes I want to include but I have also been working on some new, particularly festive recipes, like this one.
I have a couple more cookie recipes to post and then I will put together a 'Great Big Christmas Cookie Bake' post so you can see exactly which recipes will be making the cut.
Until then I strongly suggest you try these bad boys!
These chewy ginger cookies are truly heartwarming, the crunch of the sugary coating compliments the soft chewy cookie beautifully and both the flavour and texture of these glorious gingery bites are simply exquisite.
Chewy Ginger Cookies Recipe
Makes around 30 cookies
325g plain flour
1 tsp baking soda
2 tsp ground ginger
1/4 tsp salt
125g unsalted butter, room temperature
75g caster sugar
50g natural molasses sugar
1 large egg, room temperature
75g crystallised ginger, finely chopped
75g demerara sugar, for rolling
2 x cookie sheets, lightly buttered
Preheat the oven to 180C.
Sift together the flour, baking soda, ginger and salt and set aside.
In a large mixing bowl beat the butter, caster sugar and molasses sugar together until light and fluffy, around 2 minutes. Add the treacle and beat to combine.
Add the egg to the butter mixture and beat until fully incorporated.
Gradually fold in the flour mixture.
Add the crystalised ginger and mix just until evenly distributed.
Roll tablespoons of the dough into balls and then roll each ball in the demerara sugar.
Arrange the cookies on the prepared cookie sheets and flatten each one.
Bake both cookie trays at once, switching the position of each tray halfway through baking, until the edges of the cookies are set but the centers are still soft, around 12 minutes.
Allow the cookies to cool on the cookie sheets for around 5 minutes before removing to a wire rack to cool completely.