If you’re watching your weight, cookies are not the best choice. Especially not these cookies — whenever I make them, I eat too many.
Then again, you can always tell yourself that ginger and cinnamon are healthy. Or you can just enjoy the cookies.
Without further ado, here goes one of my favorite recipes. I get about 30-36 cookies from this.
- all-purpose flour, 2 1/4 cups
- ground ginger, 2 teaspoons
- ground cinnamon, 1 teaspoon
- baking soda, 1 teaspoon
- salt, a pinch
- brown sugar, 1 cup
- eggs, 2
- softened butter, 3/4 cup
Sift the dry ingredients until the mass looks uniformly. Add eggs, mix with a fork with the dry ingredients. Add the butter, knead the dough. Cover and place into the refrigerator for one hour.
Preheat the oven to 350 degrees F (175 degrees C). Shape dough into small balls (depends how big you want the cookies to be), flatten a bit, and place them on an ungreased cookie sheet, 2 inches apart from each other.
Depending on how strong your oven heats, you’ll need to bake them for 10-20 minutes. Mine is old and somewhat weak, so it takes 20 minutes.
Take them out and leave them to cool for a while, on the baking sheet or on a plate.
The cookies are soft when made, and remain soft the next day. I have no idea what happens on day 2, they never survived for that long.
P.S. They go great with coffee!