Usuba
Spiced Ginger Cookies
Fragrant gingerbread cookies with cinnamon and molasses. Crispy on the outside and soft on the inside, sprinkled with sugar. A classic recipe for a festive treat with warm spices.
- Total
- 30 min
- Standard serving
- 136.5 g
Ingredients
Total 10
Instructions
- 1
Step 1
In a mixer bowl, beat the butter and both types of sugar for 2–3 minutes until light and fluffy. Add the molasses, egg whites, and vanilla extract, beat until fully combined.
- 2
Step 2
In a separate bowl, mix flour, baking soda, ground cinnamon, and ground ginger. Add the dry mixture to the butter base and beat until smooth dough forms. Cover the dough with plastic wrap and refrigerate for 1 hour.
- 3
Step 3
Preheat the oven to 180 °C. Line two baking sheets with parchment paper.
- 4
Step 4
Pour white sugar into a bowl. Form balls with a diameter of 2.5 cm from the cooled dough and carefully coat each one on all sides with sugar.
- 5
Step 5
Place the cookies on baking sheets with 5 cm spacing. Gently flatten each ball with the bottom of a glass.
- 6
Step 6
Bake for 8–10 minutes until the edges of the cookies are firm but the center remains slightly soft. Cool the cookies on a wire rack.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
