| Prep: 15 mins | Cook: 10 mins – 12 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 297 | 12g | 7g | 41g |
| sugars | fibre | protein | salt |
| 21g | 1g | 3g | 0.04g |
I’ve got the utmost affection for this particular creation – the delightfully fragrant Nutmeg and Ginger Cookies. For me, this recipe concocts a vivid memory lane trip back to my childhood in Texas, where baking was not just a pastime, but a bonding ritual in our home. My mother was always innovative, adding in our own little Texan twang into traditional Southern recipes. With these cookies, I hope to replicate the same sense of innovative tradition for you all.
The Symphony of Ground Ginger and Nutmeg
The interplay between ground ginger and nutmeg in this recipe is what truly sets it apart. Ginger, zesty and slightly sweet, packs in a punch of flavor that complements the warm and nutty notes of nutmeg perfectly. This unique fusion gives these cookies an unprecedented depth of flavor and an irresistible aroma. And, not to be overlooked is the health aspect. Ginger has been known for its anti-inflammatory effects and is a great source of powerful antioxidants. Nutmeg , on the other hand, has potent anti-inflammatory and antimicrobial properties as well.
A Modern Twist on a Classic Favorite
Modernizing classic recipes is a thrill for me, especially when the end result is something as delightful as these Nutmeg and Ginger Cookies. I’ve given a slight tweak to your traditional gingerbread cookie recipe by introducing the warmth of nutmeg and the surprising zing of crystallized ginger. It’s an artful balance between old and new, a treat that tastes comforting yet exciting.
This recipe’s versatility makes it a worthy companion to other dishes. You can pair these cookies with a creamy vanilla ice cream or enjoy them with a warm apple crumble. They also work amazingly well with a rich hot chocolate during winter months. Regardless of the pairing, these Nutmeg and Ginger Cookies are sure to add a note of charm to your meals.
So, tie up your aprons and let’s bring this heavenly recipe to life in your kitchen. Happy baking!
What You’ll Need
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1/2 cup crystallized ginger, chopped
Method
Step One
Preheat your oven to 350 degrees. Line your baking sheet with baking paper. Set this aside for later use.
Step Two
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, and ground nutmeg. Ensure these dry ingredients are well combined.
Step Three
In a large bowl, beat the unsalted butter until it’s creamy and smooth. Gradually add the granulated sugar and continue beating until the mixture is light and fluffy. This may take a few minutes.
Step Four
Add the large egg, molasses, and vanilla extract into the large bowl with the butter and sugar. Beat these ingredients together until they’re fully combined.
Step Five
Gradually add the dry ingredients (from Step Two) into the large bowl, continuing to beat the mixture until a dough forms. Fold in the chopped crystallized ginger.
Step Six
Roll the dough into small balls, placing them at least 2 inches apart on your prepared baking sheet. Gently flatten each dough ball using the bottom of a glass.
Step Seven
Bake your cookies in the preheated oven for about 10-12 minutes, or until they start to crack on top. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
