Holiday Ginger Cookies 簡単に作れちゃう ジンジャー クッキー


だが! ブログ生活に戻らなきゃ。こういう時は簡単なものから。クッキー、持ってこい。

クリスマスを祝わない私の家族は、それでもお菓子は好き。というか、私が好き 笑 なので、ジンジャークッキー、祝うか祝わないか置いておいて、焼きたい時は焼く。別にいいんじゃない 笑




そとはパリパリ、中は柔らかく、一口サイズで、甘さもほどいい感じ。これは私のジンジャー クッキー。


ジンジャー クッキー 


  • 1個 卵
  • 70g 黒砂糖
  • 50g バター (無塩) 溶かして少し冷ます
  • 大さじ2 蜂蜜
  • 150g 小麦粉
  • 小さじ1 タンサン
  • 小さじ1 ジンジャーパウダー
  • 小さじ 1/2 オールスパイス


  1. ボールで卵溶かして黒砂糖を泡立て器でよく混ぜてから蜂蜜、溶かしバターを加えてさらに混ぜる。
  2. そこへ小麦粉、タンサン、ジンジャーパウダー、オールスパイスを加えてゴムベラでざっくり合わせる。
  3. 生地はそのまま1時間冷蔵庫で寝かせる。
  4. 1時間経ったら生地をだし、スプーンでそれをすくって2-3センチサイズのボールを作る。オーブンでこれが3〜4倍のサイズになるので、ベーキングトレイに乗せる時クッキーとクッキーの間5センチ以上必要。ベーキングトレイにベーキングペッパーを敷いたらクッキーが綺麗に出来上がる。
  5. 上に好みでグラニュー糖を少しまぶしても良い。
  6. 180度に熱したオーブンで10〜13分焼く。クッキーを触ったら柔らかいとは思われるかもしれないけど、冷めると外がパリパリになるのでこれでいい。出来上がったらワイヤーラックへ移動して完全に冷ます。
  7. 保存はタッパーで冷蔵庫なら3日かなり持つ。そのままでもいいけど、タッパーじゃないとクッキーの中が少し硬くなってしまう。

簡単で美味し位、病みつきになる味と食感。一気に全部食べちゃいそう 笑 というか、食べちゃったわ ははは



Motherhood is being tough on me with me either not having time for cooking, or being too exhausted to bake, or kid happens to catch some illness so the whole world stops for me. Motherhood knows no days off, so much truth in this.

I was so desperate to be back into blogging with some recipe to make me happy, and what if not holiday cookies is that? Yes! Yes! My family doesn’t celebrate Christmas (Russian are all about new year eve and the night), but who said I can’t enjoy ginger cookies on the fine end of 2016 day? Yes I can!

I have been using this recipe for few years and had all the possible outcomes with cookies being too spreader out or not as crispy as I wished etc etc. Time made its job and now I know exactly what size my little friends should be and for how long should I bake them. These cookies are gorgeous without icing and it’s crucial for someone like me who usually has no powder sugar in stock due to not using it at all.

I can’t call these cookies healthy as there is wheat flour in it, but hey, let’s get some not-so-healthy treats too, once I’m a while! I suppose I can change wheat flour for almond one later for the sake of experiment thought. Will update you with how it went!

Words aside, let’s bake these soft inside, crispy outside, so ginger and so festive cookies!

Holiday Ginger Cookies 

Makes about 16

  • 1 egg
  • 70g brown sugar
  • 2 tbsp honey
  • 50 g melted butter
  • 150g wheat flour
  • 1 tsp baking soda
  • 1 tsp ginger powder
  • 1/2 tsp all-spice

How to:

  1. In a bowl, whisk egg and brown sugar, then add melted butter and honey and whisk well once more.
  2. Add wheat flour, baking soda, ginger powder and all-spice, and stir with spatula. Consistency is sticky so put your dough in fridge for about an hour.
  3. When one hour is over, take out your dough and form little balls for about 2 cm diameter. The cookies will almost triple in size in oven, so we don’t want them to become something formless.
  4. Put your cookie balls onto baking tray (line cooking paper beforehand), and consider at least 5 cm distance as cookies will spread.
  5. Bake in preheated to 180C oven for 10-13 minutes. You will find your cookies soft but do not fall into the trap of baking for some more minutes! Just let your cookies cool on wire rack and they will become crispy outside but soft inside!
  6. Store in airtight container!

These ginger cookies are truly addictive, so mine usually don’t last long. But hey, it takes few minutes to make them, so I just bake more and more!

Give these cookies a try!

Have a nice Holidays!

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