Ginger Cookies

(325 votes)
Total Time Icon
Total time: 35 min
Preparation Time Icon
Prep time: 15 min
Rest Time Icon
Rest time: 20 min
Yield Icon
Enough for 1 person

🍓 Ingredients

2 pinch Baking powder
350 grams Flour
100 grams Sugar
200 grams Softened butter
1 package Vanilla sugar
100 grams Chocolate chips
2 level teaspoons Cocoa powder
50 grams Candied ginger diced
50 grams Fresh ginger diced
1 1/2 tablespoon Ginger powder
1 Egg (size M)
100 grams Dark or white chocolate coating
70 grams Candied ginger
1 pinch Salt

🍽 Instructions

Mix the flour with the baking powder and sift into a mixing bowl. Add the remaining dough ingredients and knead with the dough hook of the hand mixer to form a shortcrust pastry. Then knead the dough with your hands. Shape into a ball and refrigerate wrapped in foil for at least 2 hours (better overnight).

Line a baking tray with baking paper. Preheat the oven to 180°C (top/bottom heat). Form rolls from the dough, cut them into about 80 slices (about 10 g each).

Roll each slice into a ball, flatten slightly and place on the prepared baking sheet. Bake on the middle rack for 10 – 12 minutes by sight. After baking, remove with the paper to a cooling rack and let cool. Melt the glaze in a double boiler and place in a small freezer bag.

Cut off a small corner and pipe a small dab onto the cookies. Place a piece of candied ginger on top of each while the chocolate glaze is still soft. Seal well and store in a cool place.

📊 Nutrition Facts

Nutritional values per serving:

11 g
38 g
19 g

📝 Recipe Overview

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