Baking Ginger Cookies | Blogmas 2016

Hey y'all!! So I'm back for day 2 of my mini Blogmas!! My mum and I have been baking up a storm this morning, since we have time, and we need baked goods to bring to various people's houses. So I thought I'd share a recipe with you all for today :) The recipe I'm sharing is a favourite among our friends and family, so we usually make it to take places. I would absolutely, 10/10 recommend! We doubled the recipe, to make even more, but I put the normal amounts here haha. Also, we change some things to make it healthier, if it's bolded on the recipe list then we changed it. I didn't change it in the recipe though, so if it's bolded and italicized, then it's the original ingredient. If it's just bolded, then it's what we changed. (if you have any questions, just comment them haha. This is my first time doing a recipe post so please bear with me)

Double Ginger Crackles

For this recipe, you will need:

1 1/4 cup of unbleached all-purpose flour
1 cup sprouted spelt flour
2 1/4 teaspoon of ground ginger
1 teaspoon of baking soda
1/4 teaspoon table salt
1/2 cup of unsalted butter, softened at room temperature
2 tablespoons plain greek yogurt
1 1/3 cups granulated sugar
1 large egg, at room temperature
1/4 cup molasses
3 Tbs. finely chopped crystallized ginger

First, get out all your ingredients! Then, turn on the oven to heat up to 350 degrees Fahrenheit, and line two large baking sheets with parchment/non-stick baking liners.


Next, put all the dry ingredients into one bowl (so, flour, ground ginger, baking soda, salt). Mix them up well. (this pic is not mixed btw)


After that, chop up your ginger!! This could take awhile. My mum did the other stuff while I did this, so if you have someone else to bake with, you could split it up like that. If you don't have someone to bake with, then no problem. Chop, then continue.

Then, put the sugar (only 1 CUP of the 1 1/3 needed) and butter into a separate bowl from the dry. Pour molasses into a measuring container, and leave it for the time being. Now, back to the sugar and butter, we used a hand mixer on medium high speed and beat the  butter and sugar until well blended. Then, add the egg, molasses, and crystallized ginger (that you chopped). Beat well. Add the dry ingredients and mix on low speed until well blended.


Pour the remaining 1/3 cup of sugar into a bowl (a shallow one). Using a 1-2 tablespoon cookie scoop, shape the dough into 1-inch balls. Roll each ball in the sugar to coat it completely. Then set the balls of dough about 1-2 inches apart on the prepared cookie sheets.


Finally, put 'em in the oven for about 12-14 minutes total. Rotate them halfway through so they get baked on both sides. The cookies should feel dry on the surface but soft on the inside. The surgace cracks will look a bit wet. Leave them to sit on the cookie sheets for around 5 minutes, then transfer them to a rack to cool completely.


Here's a pic of the original recipe:


That's all for today's blogmas :) Thanks for reading! What's your fave cookie? Comment it down below! I gotta go now though - see ya tomorrow for another mini blogmas!!

Till next time!!

~Iris xx