Imagine biting into a cookie that transports you straight to the charming streets of Spain, where every crumb tells a story of tradition and warmth. These San Nicolas Ginger Cookies are not just a treat; they're a magical journey of spices that will tantalize your taste buds and fill your kitchen with an irresistible aroma of cinnamon, ginger, and nostalgia. Perfect for holiday gatherings, cozy afternoons, or when you simply crave a touch of Spanish culinary magic!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Spanish
Serves: 24 cookies
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1 large egg
- 1/2 cup molasses
Instructions
- Prepare your ingredients and equipment: Take all ingredients out of the refrigerator and allow butter and egg to come to room temperature. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until thoroughly combined and no lumps remain.
- In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the egg to the butter-sugar mixture and beat until fully incorporated. Pour in the molasses and mix until the mixture is smooth and uniform in color.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms. Stop mixing as soon as the ingredients are just combined to prevent overworking the dough.
- Cover the dough with plastic wrap and refrigerate for 30 minutes to allow the flavors to meld and the dough to firm up.
- After chilling, remove the dough from the refrigerator. Using a cookie scoop or spoon, portion out equal-sized balls, about 1 tablespoon each.
- Roll each dough ball between your palms to create smooth spheres. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 8-10 minutes. The cookies should appear slightly cracked on top and be soft in the center. Do not overbake.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, store the cookies in an airtight container at room temperature for up to 5 days. The flavors will continue to develop and become more pronounced over time.
Tips
- Temperature Matters: Ensure butter and eggs are at room temperature for smoother mixing and better cookie texture.
- Don't Overmix: Mix the dough just until ingredients are combined to keep cookies tender and soft.
- Chill the Dough: The 30-minute refrigeration is crucial - it helps develop deeper flavors and prevents spreading during baking.
- Uniform Sizing: Use a cookie scoop for consistent cookie sizes, ensuring even baking.
- Watch Baking Time: These cookies can quickly go from perfectly soft to overdone. Remove them when they're slightly cracked but still soft in the center.
- Storage Secret: The cookies actually taste better after a day, as the spices continue to meld and develop more complex flavors.
- Serving Suggestion: Pair with a warm cup of Spanish hot chocolate or coffee for an authentic experience!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
