Saigon Cinnamon Ginger Cookies
Saigon Cinnamon Ginger Cookies might be a good recipe to expand your hor d'oeuvre repertoire. For 12 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 96 calories, 1g of protein, and 4g of fat. This recipe serves 48. 2060 people were impressed by this recipe. If you have white sugar, butter, egg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. It is brought to you by A Family Feast . It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 9%, this dish is improvable. Try Saigon Burgers with Ginger Glaze and Thai Basil Mayo, Chewy Molasses Cookies spiked with Ginger, Cinnamon and Figs, and Cinnamon-Ginger Cookies (Biscotti dello Canella-Zenzero) for similar recipes.
Servings: 48
Preparation duration: 50 minutes
Cooking duration: 15 minutes
Ingredients:
2 teaspoons baking powder
2 sticks softened butter (8 ounces)
2 teaspoons McCormick Gourmet Roasted Saigon Cinnamon, (regular cinnamon may be substituted if you can't find the roasted version)
1/3 cup dark molasses
½ cup Demerara Sugar (Turbinado Sugar or granulated sugar may be substituted)
1 large egg
3 cups flour
4 teaspoons McCormick Gourmet Roasted Ground Ginger, 1.37-Ounce, (regular ground ginger may be used if you can't find the roasted version)
½ teaspoon salt
1 cup white sugar
Equipment:
stand mixer
bowl
cutting board
plastic wrap
oven
baking paper
baking sheet
frying pan
Cooking instruction summary:
In a medium bowl, sift flour, salt, baking powder, cinnamon and ginger and set aside.In the bowl of a stand mixer with the paddle attachment, cream butter, white sugar and molasses until fluffy – about 3-4 minutes.Add egg and beat for 30 seconds. Scrape sides of bowl and mix again.Add dry ingredients on low speed until thoroughly mixed.Divide dough into four logs, eight inches long. Seal each one in plastic wrap and refrigerate for 30 minutes.Preheat oven to 325 degrees.On a cutting board, cut a log in half and half again. Then cut each quarter into thirds, yielding 12 cookies. Repeat for other three logs for 48 pieces. Pour Demerara sugar in a pie plate. Line four cookie sheets with parchment paper or if nonstick, no parchment needed.Roll each slice on one face and all of the edges in the sugar and then place sugared side face up in your pans; 12 per pan. (If you sugar both sides, they slide on the pan and don’t stay put). Alternatively, you can roll each slice into a ball and press slightly to get a perfect surface. The way these cookies bake, the way they look going into the oven is how they will look coming out, just a bit bigger. Any imperfections don’t get baked out. If these are for show, you should roll first to create a nice even look, but not necessary.Bake one pan 12 to 15 minutes until cookies start to dry out around the edges but are still soft in the middle. (Ours took exactly 14 minutes but ovens differ and cookie sheets differ.) Repeat for the other three pans.Let sit on pan for five minutes then transfer to cooling racks before storing.
Step by step:
1. In a medium bowl, sift flour, salt, baking powder, cinnamon and ginger and set aside.In the bowl of a stand mixer with the paddle attachment, cream butter, white sugar and molasses until fluffy – about 3-4 minutes.
2. Add egg and beat for 30 seconds. Scrape sides of bowl and mix again.
3. Add dry ingredients on low speed until thoroughly mixed.Divide dough into four logs, eight inches long. Seal each one in plastic wrap and refrigerate for 30 minutes.Preheat oven to 325 degrees.On a cutting board, cut a log in half and half again. Then cut each quarter into thirds, yielding 12 cookies. Repeat for other three logs for 48 pieces.
4. Pour Demerara sugar in a pie plate. Line four cookie sheets with parchment paper or if nonstick, no parchment needed.
5. Roll each slice on one face and all of the edges in the sugar and then place sugared side face up in your pans; 12 per pan. (If you sugar both sides, they slide on the pan and don’t stay put). Alternatively, you can roll each slice into a ball and press slightly to get a perfect surface. The way these cookies bake, the way they look going into the oven is how they will look coming out, just a bit bigger. Any imperfections don’t get baked out. If these are for show, you should roll first to create a nice even look, but not necessary.
6. Bake one pan 12 to 15 minutes until cookies start to dry out around the edges but are still soft in the middle. (Ours took exactly 14 minutes but ovens differ and cookie sheets differ.) Repeat for the other three pans.
7. Let sit on pan for five minutes then transfer to cooling racks before storing.
Nutrition Information:
covered percent of daily need
