Aromatic and Crispy Ginger Cookies
Fragrant Ginger Cookies: Soft, Crispy Half-Moon Shaped Ginger Cookies Recipe | Angela Baking
Today, I’m excited to share a delightful cookie recipe infused with the wonderful aroma of ginger! These cookies are shaped like charming half-moons, making them as lovely to look at as they are to eat. They boast a wonderfully crisp texture that melts softly in your mouth. If you adore the warm, spicy notes of ginger, this recipe is an absolute must-try!
Cookie Dough Ingredients
- 125g butter, softened at room temperature
- 1 tsp vanilla extract
- 140g cake flour
- 30g cornstarch
- 35g powdered sugar
- 1/4 tsp salt
- 2 tsp ground ginger
For Topping
- 1 cup powdered sugar
- 1 cup powdered sugar
Cooking Instructions
Step 1
In a bowl, combine the softened butter (125g) with salt (1/4 tsp) and vanilla extract (1 tsp). Using a whisk or spatula, cream them together until smooth and no lumps of butter remain, ensuring everything is well combined into a cohesive mixture.
Step 2
Sift the cake flour (140g), cornstarch (30g), and ground ginger (2 tsp) together over the butter mixture. Sifting the dry ingredients ensures they are evenly distributed and contributes to a finer cookie texture.
Step 3
Gently mix the sifted dry ingredients with the butter using your hands, rubbing them together as if making a crumble topping. Continue until the mixture resembles coarse crumbs. Be careful not to overwork the dough at this stage.
Step 4
Once no dry flour is visible and the mixture is well combined, press the dough together to form a cohesive ball. Gently press down to ensure it holds its shape without crumbling. If the dough seems too dry, you can add a tiny bit more softened butter; if too wet, a touch more flour might be needed, but this ratio usually works well.
Step 5
Divide the dough into portions of approximately 13g each. Roll each portion into a ball, then gently press down and shape the ends to form cute half-moon shapes. Place the shaped cookies onto a baking sheet lined with parchment paper, ensuring there’s enough space between them as they will spread during baking.
Step 6
Bake in a preheated oven at 170°C (340°F) for about 20 minutes, or until the edges of the cookies turn lightly golden brown. Baking time may vary depending on your oven, so keep an eye on them.
Step 7
Remove the cookies from the oven and let them cool slightly on the baking sheet. While they are still warm to the touch, gently roll each cookie in the powdered sugar (1 cup). Rolling while warm allows the powdered sugar to adhere thinly and evenly. If you wait until they are completely cool, the sugar coating might be too thick or melt away too quickly. Once coated, let the cookies cool completely on a wire rack.
