Spice Cookies with Crystallized Ginger

Ingredients and Weight:

• All-purpose flour: 2 1/4 cups (281g)
• Brown sugar, packed: 1 cup (200g)
• Granulated sugar: 1/2 cup (100g)
• Baking soda: 1 teaspoon (5g)
• Salt: 1/2 teaspoon (2.5g)
• Ground cinnamon: 1 teaspoon (2g)
• Ground ginger: 1/2 teaspoon (1g)
• Ground allspice: 1/4 teaspoon (0.5g)
• Unsalted butter, softened: 1 cup (227g)
• Large eggs: 2
• Crystallized ginger, chopped: 1/2 cup (57g)

Preparation Time:

15 minutes

Cooking Time:

10-12 minutes per batch

Difficulty Level:

2

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking soda, salt, cinnamon, ginger, and allspice.
3. In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the crystallized ginger.
5. Drop the dough by rounded tablespoons onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
6. Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information (per cookie):

• Calories: 150
• Total fat: 5g
• Saturated fat: 3g
• Cholesterol: 30mg
• Sodium: 70mg
• Carbohydrates: 25g
• Protein: 2g

Dish Characteristics:

• Warm and fragrant spice blend
• Chewy texture with a hint of crunch from the crystallized ginger
• Perfect for fall and winter gatherings
• Easy to make and perfect for cookie swaps

User Comments:

• "These cookies have the perfect balance of spices and sweetness."
• "The crystallized ginger adds a wonderful crunch and extra flavor."
• "They're the perfect treat for a cold day or a cozy evening."
• "I love making these cookies for my family and friends."
• "They're a delicious and festive addition to any holiday gathering."

Special Precautions and Tips:

• If the dough is too sticky, refrigerate it for 30 minutes before rolling.
• Use fresh, high-quality crystallized ginger for the best flavor.
• Let the cookies cool completely before storing them in an airtight container.