Christmas is the season for all things spiced and nice and hence these cookies have a place in my heart as soon as the winter breeze picks up. Here is a delightful cookie recipe that infuses freshly grated ginger, cinnamon, nutmeg, cloves and honey into a chewy cookie that also melts in your mouth! The dough takes a few minutes to bring together and can be baked right after without worrying about time to chill the dough. Ive also done the small size bites as seen in the picture – roughly 3-4 cm, but you could also make larger ones and reduce the yield. Baking timing is of essence here, as it is for any cookie and so it the cool down period!
Stays well in an airtight box for at least 6 days – if they do alst that long! The cookie dough stays well in the fridge for at least a week making life so much easier for warm cookies!
Recipe adapted from Butternut Bakery
Recipe Serves
Yield: 36 x 3 cm diameter cookies
Recipe Ingredients
1 cup butter, soft
¾ cup brown demerara sugar
¾ cup castor sugar
¼ cup honey
½ tbsp grated fresh ginger for mild flavour / 1 tbsp if you want strong flavour
1 egg
2 tbsp vanilla essence
350 g flour
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
½ tsp nutmeg
¼ tsp clove powder
Recipe Instructions
Whisk the flour with baking soda, cinnamon, nutmeg and clove and set aside
In a large mixing bowl, cream butter with the sugars
Then add the ginger, honey, egg and vanilla essence and whisk well
Fold in the dry ingredients gently, ensuring no dry lumps
Roll small dough circles for cookies as per your desired shape and flatten slightly and place on a baking tray that has been lined with foil or parchment paper
Sprinkle some granulated or castor sugar on top if you like
Bake in a preheated oven of 180C, for 10-12 minutes
Remove from the oven and place on a cooling tray and allow to rest for at least 20 minutes before serving
