Ginger Cinnamon New Year's Cookies
For almost a month, I wanted to prepare a cookie suitable for the approaching new year. But I was waiting for a day when I didn't want it to be such an ordinary thing, so as not to rush it.
This week has definitely been a week of rest and trying new flavors for me. It made me happy to be able to spare time for myself even if it was forced by a doctor in the months of hustle and bustle (school, internship, photography works, projects, etc.).
As a result of this pleasant mood, a delicious cookie suitable for the spirit of the New Year came out. Ginger Cinnamon New Year's Cookies is a recipe that takes some effort and shouldn't be rushed. If you follow the tricks I gave while applying the recipe, you will have delicious cookies that melt in your mouth.
- Beat the butter and sugar you prepared for the cookies very well.
- Never use a mixer while kneading the cookie dough, prepare it by hand and without too much popping. In this way, its structure that is dispersed in the mouth will not deteriorate.
- The taste of molasses you use is important, if available, carob molasses suits you very well.
- If you do not have powdered cloves, you can use 3-4 cloves by crushing them in a mortar.
- The cookie dough is very delicate, so it should be cold when rolling out the dough, or it will break when taking it to the tray. As it heats up, it gets softer. In such a case, wrap it in cling wrap and cool it again in the refrigerator.
- When rolling out the cookie dough, spread a stretch on it, so you will prevent the roller from sticking and lifting the dough leaf by leaf.
- Take care to prepare the cookies in equal thickness so that one of them does not start to burn when fully cooked.
Finally, you can decorate the cookies you have prepared as you wish and present them to your friends. I colored some with nutella and some with ready-made decoration glaze.
Note: In my experiment after the comments, I reduced the amount of ginger and cinnamon. The dough rolls out without any problems as long as you follow the measurements and let it rest.
Love…
Ingredients for Ginger Cinnamon Christmas Cookies Recipe
- 175 g butter
- 1 cup powdered sugar
- 1 egg yolks
- 3,5 water glass flour
- 1 tablespoons of baking powder
- half a glass of molasses
- Half a teaspoon of ground ginger
- 1 teaspoon of cinnamon
- powdered cloves with the tip of 1 teaspoon
How To Make Ginger Cinnamon New Year's Cookies Recipe?
- Mix the sugar and butter first on low and then on high until they are completely slurry.
- Add 1 egg yolk and half a glass of molasses to the butter that has the consistency of slurry and continue beating.
- Take the mixture into the mixing bowl with the help of a spatula. Add the sifted flour, baking powder and spices and knead.
- When the dough is collected and separated from the bowl, form it into a ball and divide it into 2 parts in the middle and leave it in the freezer for 15 minutes by stretching it in the photo.
- Take the dough that has hardened and reached the consistency that will be opened with a rolling pin on the floured counter. (Covering the dough with a stretch will make it easier for you to roll it)
- Roll out the dough to a thickness of half an inch and cut with molds. Arrange the cookies you have prepared on a baking tray lined with greaseproof paper at 2 cm intervals.
- Bake in an oven preheated to 180 degrees for 7-8 minutes.
- Wait until the cookies you have taken from the oven have cooled down and put them on the serving plate.
Is 1 tablespoon of baking powder too much?
While I was looking for a recipe to make a cookie for my nephew, I saw your link and I was interested in the baking powder while I was making a note of the recipe I can make.
Hello, you can use 1 pack, ie 10 gr. It's not a very puffy cookie.
When there were so many different comments, I felt the need to write. I made it by following the recipe exactly, it was perfect with everything. I might just add more than half a spoonful of ginger next time. thanks
I made it 2 times in a row and 2 times it worked perfectly. If you follow the recipes, there is no chance of being bad.
It is very delicious, 2 trays of cookies are finished in 1 day :)
I read the comments and was very scared, so I thought I'd do it for fun with my son and I would have tried it. I only put 3 cups of flour, other than that, I applied the recipe without care, I made wonderful cookies in a very comfortable way. For example, half a teaspoon of ginger was not enough for me because sugar and molasses were enough. it was sweet, even the taste of ginger was not understood. Also, I wonder if those who cooked it for 15 minutes could eat it because it was like a stone. By the way, it's my first cookie to try, if I succeed, everyone will make it. Thank you very much for the recipe.
Hello Ms. Gökçe, first of all good luck to you :) I have been trying to explain that glass sizes and oven temperatures have changed from house to house for years, but I couldn't explain it. In addition, the material used and even the brand of flour changes many things. Cookies should be soft when they come out of the oven so that they harden sufficiently when cooled. I gave an average measure because the taste was a bit intense for those who used freshly ground ginger. You can increase the next one according to your taste. Love…
The flour size of your recipe is definitely wrong.. even though I read it one by one, it turned out to be a terrible dough. I don't know whether I should be in favor of the materials I use or the effort I put into it. What a pity…!
Hello, Mrs. Gamze, there is absolutely no mistake in the recipe. Maybe the cup size you used caused a problem. Tried at least 10 times this week alone and shared with me on Instagram. You can also see it in my stories. You must have made a mistake in the dimensioning. I hope you measure more carefully next time. Use a 200 ml glass of water.
I've been making this recipe for 4 years. And the result is always perfect… Definitely not much ginger, I put a teaspoon. Probably because we don't have much ginger culture in cookie business, it may be painful for new makers.
By the way, I used 400gr of flour for those who want it as gr. I hadn't measured it before either, but this time I thought I'd make a note. The dough consistency is good, of course it softens when I try hard, but I immediately put it in the freezer and collect it for 5 minutes. Thank you for the recipe… In fact, for all your recipes, yours is the first site I look at :)
Hello, unfortunately, your recipe does not fit the sizes. You said 8 minutes, you need 12 minutes at least 3.5 glasses of flour is too much .2. The dough in the glass was crumbly. Luckily, I didn't put the 3rd glass of flour. Please check the recipe from the beginning and publish it again. There are no cookies with these sizes.
Hello Pelin, since it was talked about so much last week, I prepared this recipe again, especially with the prospective chef students. There was no problem and 5 people cooked it by shaping it after opening it very easily.
Baking time may differ from oven to oven. The oven we baked at school was much more powerful than the oven at home, and the cookies were browning in 7 minutes rather than baking. The cup sizes differ in each house, and therefore, there may be problems in delicate recipes such as this type of cookies. If you calculate the cup sizes of the measurements as 1 gr for a standard 200 cup (115 ml), you will see that there is no problem. However, I will give this recipe in grams as soon as possible and remove the cup sizes completely. Yours sincerely
Hello, Miss Nilay. Your cookies look amazing, I always missed the cookies made in Sweden for Christmas. I'm sure these will hold up :) My question is, does the glaze harden on the cookie or stays soft? I want to put it in bags for kids, but I'm hesitant if it's soft they will stick. I would be glad if you help.
Hello Sevgi, yes the glaze gets hard, but you have to wait a bit. Then you can pack it, loves :)
I highly recommend it to anyone who will try it. It has become my favorite cookie. I completely removed the sugar in the recipe. As such, it was completely natural cookies. Carob molasses is perfect. Those who don't like it can mix it with grapes. Thank you to the hands of the writer. Thank you so much
hello … I love Christmas very much, I will have my mother put a teaspoon of ginger and cinnamon, because the amount you gave was very bitter, please 7 tl mi dr. do you mind
It may be because the flavor of ginger is more intense. You can try 2 teaspoons or 1 teaspoon. Yes, you do.
The amount of ginger was definitely too much. The cookie was bitter. It could be a teaspoon, not a tablespoon.
Hello, Ms. Nilay, do we need to melt the oil?
Hello, it is enough to be at room temperature. Yours sincerely
I followed the recipe with great enthusiasm and the result was a nightmare.
You must have made a mistake somewhere. It was also made to be given as a gift by many people this year, and I'm the first to hear of you having problems. Maybe you didn't measure the butter, maybe your cup size was different.
I will be very happy if I find out how many pieces are produced on average.
Can we make these cookies without using molds?
How many do you get on average? Of course, it varies from mold to mold, but can you still give an estimate?
It's baking in the oven right now and it smells like...
I made it with my 3-year-old son, I could only keep it in the freezer for 10 minutes, he was impatient. It didn't really break down though. Thanks…
Even though I'm a little scared when I see the conflict in the comments, as someone who just took their cookies out of the oven, I can say that the recipe is great :) Everything is fine, I think the ginger setting is appropriate- there are those who say that children like sweeter things, that's a separate issue. I guess the rest depends on the target audience and taste :)
It was delicious, thanks for the recipe~
Hello there
I just tried the recipe and it was very good. My son especially loved it. In this way, I was very happy when I discovered that he was consuming ginger. thanks
Thank you very much for the recipe. My 2,5 year old daughter loves to eat it. When I go to my friends, I make it from this cracker and put it in stylish jars, and they love it :) It's really impossible to understand some of the comments. This dough is a hard dough, I don't think anyone who doesn't trust themselves should do it who thinks it will be a waste. there is no problem with the recipe, they are cooked in a great consistency in 7-8 minutes.. thank you for your effort, best regards
Hello... I applied your recipe last night and it was very successful... Of course, it's a bit troublesome and sometimes tiring because the dough takes it very quickly... I put a stress film on it while rolling the dough so that the dough doesn't stick to the roller….
I reduced the amount of ginger and I liked it more this way…. My wife and son loved the cookies…. My son took them to school to distribute to his friends…:)))
Thank you…
Hello, Ms. Nilay, I tried your recipe today, the dough is really tiring, but it was worth it, it was both a decoration and a great taste, and even though I made it for the first time, I was very pleased with the result, thank you for your hard work and love.
I think it's a great recipe. I made wonderful Christmas trees. I wrote the names of my friends with molds on it and surprised them by packing it with gelatin. There was no molasses at home, but instead, I added honey and there was no problem with it. Thanks for your recipe
The cookies I've just been trying to make with great enthusiasm, unfortunately, have the consistency of a dough that crumbles into pieces. I have no idea how that dough is collected and rolled out with a rolling pin. Shame on so much material. . What should I do???
It says in the recipe, you need to cool it already. Please follow all steps before posting comments.
The cookie dough is very delicate, so it should be cold when rolling out the dough, or it will break when taking it to the tray. As it heats up, it gets softer. In such a case, wrap it in cling wrap and cool it again in the refrigerator.
It's really interesting that there are so many extreme comments for the same recipe. The lady who wrote before you found it very successful. Did you do something wrong? Because I have never had a problem with this recipe.
It's really interesting that there are so many extreme comments for the same recipe. The lady who wrote before you found it very successful. Did you do something wrong? Because I have never had a problem with this recipe.
I tried your recipe too. I made it with carob molasses and it was great. I took it to work on the way to work, maybe we could eat it in the first half hour, it was all over. It will be quite different, but we would be very happy if you add your measurements in grams in your recipes. Everyone wants a glass spoon, but . :) Nowadays, it has become a bit difficult to find a regular water glass and small tea glasses. Thanks in advance, we are following with pleasure :)
Well done :) Yes, they usually ask for cup sizes and if I write them in gr, there is a problem. I will make it up again soon. I will definitely add. Yours sincerely
it looks really amazing, you must definitely do the construction cam and you will be notified of the result, good luck to your cem ..
I followed your recipe exactly. However, the dough does not bind when only egg yolk is added. It is like a sponge that dissolves before and after cooking. Therefore, it is better to use egg whites. It is also necessary to reduce the amount of ginger and cloves. Because those who want to feed this cookie to their child may disappoint children due to its bitter taste. However, I can say that the recipe is wrong in terms of cooking time. Because the cookies come out almost unbaked in 7-8 minutes. Even though the oven is preheated. The correct time should be 15 minutes. I wasted both my time and some of my ingredients because of your wrong recipe. It's not my place, but I think you will get better comments if you make corrections in the recipe!
This is a recipe that I apply in many places, including school, and draw it step by step, as you can see. You must have missed something without realizing it. If you add flour because it doesn't clump together, the cooking time and consistency will change automatically. When it comes to spices, there is an incredible aroma difference between fresh and powder. Even the old and the new powder ginger affects the situation. I've gone through them all who want a special occasion can use more or less. Yours sincerely
Hello,
As a newly married person with a hotel management background, the subject of cooking always bothers me :))))
But thanks to you, I have tried great things with short and clear recipes for a long time.
Thanks for your effort…..
I agree about halving the proportion of ginger.
I will try this recipe again. Taste difference I guess.
Thanks for sharing and keep following the kitchen secrets ;)
Yesterday, I researched dozens of cinnamon-gingerbread cookie recipes on the net. I tried the recipe that I believe will be the best, namely your recipe. As I read from the comments here before, I thought that the ginger might be too much, I put 1 tablespoon. This rate was fine. I don't know, because I am not very experienced in the kitchen, my hand is not inclined, maybe I couldn't get the dough into a shape that I could roll with a rolling pin :) That's why I couldn't make it into shapes with cookie cutters, I rolled it in my hand. But the result from the oven was magnificent. It was definitely the flavor I was looking for. Thanks so much for sharing.
Hello Esra, first of all, enjoy your meal :) Cooling the dough is very important for you to roll it out. love.
I made the cookies with my son yesterday, it turned out great, just the recipe I was looking for.
There was no ginger and cloves in the house, I just put cinnamon, those who feel bitter can try it that way.
love…
We had incredibly delicious and very cute cookies :) Thank you :)
We tried it very well, so those who don't like it should be ashamed
Do we need to melt the oil?
I had a hard time rolling out the dough, it broke all the time. Would it be better to leave the dough overnight?
The brittleness of the dough makes it so light. Waiting for 1 night won't change anything.
I tried it for the first time last night..I had a little problem with the dough..fortunately we put it together..they turned out very well, but the ginger ratio was too much even though I put 1 and a half spoons, it was bitter..I think 1 spoon will be enough..I pierced the middle of the dough while I pierced it..very they are cute :))
We made your recipe today, it had a lot of ginger, it felt a little bitter to us, but still my son ate it. I had a very difficult time shaping the dough, it broke all the time. What can I do to prevent it from breaking. Love..
They look really nice, but I have a problem. I can only make cinnamon and gingerbread cookies with this glaze. I mean, I'll do it for my fiancee, but she doesn't like ginger and cinnamon :( would it be nice if I tried it in a flour cookie? ?
I also tried it for our Christmas table. Some of us liked it very much, and some of us had too much ginger :(
Hello, I like the cookies, I'm planning to make them, but where are these cookie cutters sold? Can you help me?
where can i find ready made decoration glaze :)
Hello Ms. Dilek, it is sold in big markets. You can also find it in shops selling cake supplies.
I'm making this recipe myself, I just didn't put cloves on it, the cookies that look soft on the pistachio remain very hard afterwards, they're at home now, thank you, we loved them so much...
Thank you :) It's definitely our favorite too :)
The cookies are amazing, I will definitely make them, good luck to you, but I love that serving plate that gives the cookies a different beauty. May I know where did you get them from?
Hello Mrs. Beyza, first of all thank you :) I bought the service plate from Migros 1-2 days ago. love.