Ginger Infusion: Dual Delight Gingerbread & Spice Cookies
Indulge in the exquisite flavors of this festive season with our Ginger Infusion: Dual Delight Gingerbread & Spice Cookies. This recipe combines the cozy aroma of freshly baked gingerbread with the fiery zest of spicy ginger cookies. Ideal for gifting or as a comforting homemade treat, these delicacies can be stored for 4-5 days when wrapped in clingfilm and frozen, ensuring a delicious dessert on demand. The spices linger, creating a warm and cheery atmosphere perfect for festive gatherings.
6
Servings
N/A
Calories
25
Ingredients
Ingredients
unsalted butter
1/4 cup + 3/4 cup (softened)
sifted cake flour or all-purpose flour
1 3/4 cups or 1 1/2 cups (sifted)
baking soda
1 teaspoon + 1 teaspoon
ground ginger
1/2 teaspoon + 1/2 cup
ground cinnamon
1/2 teaspoon
dry mustard
1/8 teaspoon
ground cardamom
1/8 teaspoon
salt
1 pinch
large egg
1
dark brown sugar
3 tablespoons (packed)
unsulphured molasses
1/4 cup + 2 tablespoons + 2 tablespoons
fresh ginger
3 tablespoons (grated)
strong brewed coffee
2 tablespoons
vanilla essence
1 teaspoon
buttermilk or homemade substitute
1/2 cup
confectioners' sugar
1 tablespoon
sugar
1 cup
finely ground black pepper
1 tablespoon
ground allspice
2 teaspoons
ground cloves
2 teaspoons
ground nutmeg
1 teaspoon
cayenne pepper
1/8 teaspoon
pure maple syrup or honey
3/4 cup + 2 tablespoons
unbleached all-purpose flour
4 cups
milk (optional)
2 tablespoons
Instructions
1
Preheat your oven to 350°F (175°C).
2
For gingerbread, grease a cake tin with 1 teaspoon of softened butter and dust lightly with 1 teaspoon of flour.
3
In a bowl, sift together the flour, 1 teaspoon of baking soda, salt, 1/2 teaspoon ground ginger, cinnamon, mustard, and cardamom.
4
In a large bowl, beat the egg, adding brown sugar and creaming them well.
5
Fold in 1/4 cup butter, 1/4 cup molasses, and fresh ginger.
6
Gradually mix in the coffee, vanilla essence, alternating with the flour mixture and buttermilk until well combined.
7
Pour the batter into the prepared cake tin.
8
To ensure even distribution, gently swirl a finger through the top layer of the batter.
9
Bake for 25-30 minutes, until a knife inserted in the center comes out clean.
10
Cool on a wire rack for 20 minutes, unmold, and let cool completely.
11
Place bread upside down on a plate and sift confectioners' sugar over it before slicing.
12
For cookies, in a bowl, combine sugar, baking soda, 1/2 cup ground ginger, pepper, cloves, nutmeg, allspice, and cayenne.
13
In another large bowl, cream together 3/4 cup butter and the spice mixture until pale and fluffy.
14
Blend in 3/4 cup maple syrup and 2 tablespoons molasses.
15
Fold in 4 cups of flour, adjusting with milk if dough is too dry.
16
Divide dough into 4 parts, shaping each into a 9-by-1-inch log, wrap in plastic wrap, and refrigerate overnight.
17
Slice logs into 1/8 inch discs and arrange on cookie sheets.
18
Bake for 9-11 minutes until firm and beginning to brown.
19
Cool cookies on a wire rack before serving. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Ginger Infusion: Dual Delight Gingerbread & Spice Cookies recipe?
This recipe is a festive combination of cozy gingerbread cake and fiery, spicy ginger cookies, perfect for holiday gatherings or gifting.
How many servings does this recipe yield?
This recipe is designed to provide 6 servings.
What is the required oven temperature for baking?
The oven should be preheated to 350°F (175°C) for both the gingerbread and the cookies.
How long should the gingerbread bake?
The gingerbread should bake for 25-30 minutes, or until a knife inserted in the center comes out clean.
What is the baking time for the spice cookies?
The cookies should be baked for 9-11 minutes until they are firm and beginning to brown.
How should I store these gingerbread treats?
You can store them for 4-5 days when wrapped in clingfilm, and they can also be frozen for later use.
What type of ginger is used in the gingerbread?
The gingerbread uses a combination of 1/2 teaspoon of ground ginger and 3 tablespoons of grated fresh ginger.
What type of ginger is used for the spice cookies?
The cookies require a significant amount of ground ginger, specifically 1/2 cup.
Can I substitute buttermilk in this recipe?
Yes, you can use a homemade buttermilk substitute if you do not have store-bought buttermilk available.
What spices are included in the spice cookies?
The cookies feature a blend of ground ginger, black pepper, cloves, nutmeg, allspice, and cayenne pepper.
Is there coffee in the gingerbread?
Yes, the recipe calls for 2 tablespoons of strong brewed coffee to be mixed into the gingerbread batter.
What type of molasses should I use?
The recipe specifies using unsulphured molasses for both the gingerbread and the cookies.
How do I prepare the cake tin for the gingerbread?
Grease the cake tin with 1 teaspoon of softened butter and dust it lightly with 1 teaspoon of flour.
How long does the cookie dough need to be refrigerated?
After shaping the dough into logs, it needs to be wrapped in plastic and refrigerated overnight.
What are the dimensions for the cookie dough logs?
The dough should be divided into 4 parts, each shaped into a log that is 9 inches long and 1 inch thick.
How thick should I slice the spice cookies?
The logs should be sliced into 1/8 inch discs before being arranged on cookie sheets.
What should I do if the cookie dough is too dry?
If the dough is too dry, you can adjust the consistency by folding in up to 2 tablespoons of milk.
Can I use honey instead of maple syrup for the cookies?
Yes, the recipe allows for the use of either pure maple syrup or honey.
How should I finish the gingerbread before serving?
Place the bread upside down on a plate and sift 1 tablespoon of confectioners' sugar over it before slicing.
How long should the gingerbread cool before unmolding?
Let the gingerbread cool on a wire rack for 20 minutes before removing it from the tin.
What is the purpose of swirling a finger through the gingerbread batter?
Swirling a finger through the top layer of the batter helps ensure an even distribution before baking.
What type of flour is recommended for the gingerbread?
You can use either 1 3/4 cups of sifted cake flour or 1 1/2 cups of all-purpose flour.
What kind of pepper is used in the cookies?
The recipe uses 1 tablespoon of finely ground black pepper for a spicy kick.
Does the recipe use unsalted or salted butter?
The recipe specifically calls for unsalted butter, softened for creaming.
Are there any unique spices in the gingerbread?
The gingerbread includes dry mustard and ground cardamom in its spice blend.
What size egg is needed for the recipe?
You will need one large egg.
How much maple syrup is required for the cookies?
The recipe requires 3/4 cup plus 2 tablespoons of pure maple syrup or honey.
Should the flour be sifted?
Yes, the recipe instructions specify sifting the flour with the spices and baking soda for the gingerbread.
Can I freeze the baked cookies?
Yes, the description notes that they can be frozen to ensure a delicious dessert is available on demand.
What is the total number of ingredients in this recipe?
There are 25 ingredients listed for this dual-delight recipe.