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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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and prepare two 9x5-inch loaf pans by greasing them or lining them with parchment paper.
In a medium bowl, sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside.
In a large mixing bowl, cream together the butter and brown sugar until light and fluffy, about 2-3 minutes using an electric mixer.
Add the molasses and grated fresh ginger to the butter mixture. Mix until combined.
Add one egg at a time, beating well after each addition.
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.
Divide half the batter between the prepared loaf pans to make the gingerbread and set them aside.
To the remaining batter, mix in the granulated sugar and crystallized ginger to form the cookie dough.
Using a tablespoon-sized scoop, portion the cookie dough onto lined baking sheets, leaving about 2 inches between each cookie.
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.
Allow the gingerbread to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Cool cookies on their trays for 5 minutes, then transfer them to a wire rack to cool completely.
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
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 327 mg | 14% | |
| Total Carbohydrate | 78.4 g | 29% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 49.8 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 103 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 488 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
