Ginger Cream Cookies

Ingredients and Weight:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 1 large egg
• 1 tablespoon grated fresh ginger
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips (optional)

Preparation Time:

15 minutes

Cooking Time:

10-12 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg, ginger, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips, if desired.
7. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden brown.
9. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

Per cookie:

• Calories: 150
• Fat: 6g (9% DV)
• Saturated fat: 2g (10% DV)
• Cholesterol: 15mg (5% DV)
• Sodium: 80mg (3% DV)
• Carbohydrates: 22g (7% DV)
• Fiber: 1g (4% DV)
• Sugar: 13g
• Protein: 2g

Dish Characteristics:

• Soft and chewy
• Warm and comforting
• Ginger and vanilla flavors
• Perfect for a cozy afternoon snack

User Comments:

• "These cookies are the perfect balance of sweet and spicy. I love the ginger and vanilla combination."
• "I can't stop eating these! They're so addictive and delicious."
• "I made these with my kids and they loved them. They're a great way to get them to eat ginger."

Special Precautions and Tips:

• If you don't have fresh ginger, you can use 1 teaspoon of ground ginger instead.
• If the dough is too sticky, add a little more flour. If it's too dry, add a little more butter.
• Let the cookies cool completely before storing them in an airtight container.