Ingredients for Ginger Cookies
- Soft Brown Sugar
- Soft Margarine
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Whole Wheat Flour
- ½ cup unsweetened cocoa powder
- Ground Ginger
- 2-3 tablespoons milk (if needed)
- Icing
- Glace Cherries
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How to Make Ginger Cookies
- Preheat oven to 190°C (375°F, Gas Mark 5).
- Grease a baking sheet with butter or line it with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened margarine, ¾ cup packed light brown sugar, ¼ teaspoon salt, and 1 teaspoon vanilla extract until light and fluffy.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, and 2 tablespoons ground ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add 2-3 tablespoons of milk, if needed, to achieve a soft dough.
- Lightly flour a clean surface and knead the dough briefly until smooth.
- Roll out the dough to about 5 mm (¼ inch) thickness.
- Use floured cookie cutters to cut out desired shapes. Place cookies onto the prepared baking sheet.
- Bake for 10-15 minutes, or until edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Decorate with your favorite icing, sprinkles, hundreds and thousands, or glace cherries.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
35g
Fat
5g
Carbs
5g