Nothing smells like Christmas more then freshly baked ginger cookies. Be sure they’ll disappear quickly, so make an extra batch 🙂
- 2¾ cups flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¾ cup / 170 g butter, softened
- ½ cup sugar
- ½ cup brown sugar
- ¼ cup muscovado sugar
- 1 large egg
- 2 tsp vanilla extract
- white chocolate for garnish (optional)
- Mix together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg.
- Cream butter in an electric mixer fitted with the paddle attachment. When it’s light and fluffy, add the three types of sugar and blend well. Add the egg and vanilla, blend. On low speed gradually add the flour mixture until combined. Cover dough and chill for 1 hour.
- Preheat oven to 350° F / 180° C. Divide the dough to 4 balls and roll out each ball on a floured surface to ⅛” / ¼ cm thickness. Cut out cookies, using a cookie cutter of your choice. Transfer to a baking sheet, lined with parchment paper. Bake for 5 mins, until golden on the edges. Cool on baking sheet for 5 mins and transfer to a wire rack to cool completely.
- Use melted white chocolate to decorate if you like.
