Christmas ginger cookies

Christmas ginger cookies are perfect for winter, when you’re craving something warm and comforting… Crisp on the outside and slightly chewy in the centre, they crack as they bake, giving them a lovely rustic character. They fill the kitchen with the wonderful aroma of ginger and are best enjoyed with a glass of milk.

Makes enough for 3 baking trays of cookies.

Ingredients for Christmas ginger cookies:

• 2 cups plain flour
• 3 tbsp ground ginger (or less)
• 1 tsp ground cinnamon
• 1 tsp bicarbonate of soda
• ¼ tsp ground cloves
• ¼ tsp salt
• 170 g butter
• ⅔ cup caster sugar
• ½ cup dark brown sugar
• 1 large egg
• 1 tsp vanilla extract

Additionally:

• sugar, for coating the cookies

All ingredients should be at room temperature. Mix the flour with the ground ginger, cinnamon, bicarbonate of soda, ground cloves and salt. Set aside.

Place the butter and both sugars in the bowl of a stand mixer and beat until light and fluffy. Add the egg and vanilla and beat again until combined. Add the reserved dry ingredients and mix until combined. The mixture will be very soft but not sticky (if it is sticky, you can chill the dough in the fridge).

With floured hands, shape the dough into balls roughly the size of a small walnut. Roll each ball in the extra sugar and arrange on a baking tray lined with baking paper, leaving plenty of space between them as they spread considerably during baking. Flatten the cookies gently with your hand.

Bake the Christmas ginger cookies at 175°C for 12–18 minutes, until lightly golden. The longer you bake them, the crisper and firmer they will be. Remove from the oven and leave to cool on a wire rack.

Store the Christmas ginger cookies in an airtight tin at room temperature for up to 7 days.

Enjoy!

Recipe by Tina Casaceli from Milk & Cookies.