Pradžia Uncategorized Ginger Holiday Cookies: Baking for Christmas with Pastry Chef Andreja Juknevicius

Ginger Holiday Cookies: Baking for Christmas with Pastry Chef Andreja Juknevicius

Andrėja Juknevičiūtė

Cookies make great home made gifts during the holidays! These chewy ginger cookies are great on their own or dipped in white chocolate for an extra special touch.

Ginger Holiday Cookies

Makes approximately 20 medium sized cookies.

½ cup canola oil
1 egg
¼ cup molasses
½ cup granulated sugar
½ cup dark brown sugar
1¾ cups flour

1 tsp baking powder
1 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
½ tsp nutmeg
¾ tsp salt

Optional: 1 cup of white chocolate

  1. Preheat oven to 350°.
  2. In a large bowl, mix the wet ingredients together until combined: oil, egg, molasses and both sugars.
  3. In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, ginger, cinnamon, nutmeg and salt.
  4. Add the dry ingredients to the wet ingredients and mix just until a dough forms. If the dough is too sticky to work with, simply put it into the freezer until it gets firm.
  5. Shape the dough into balls, approximately the size of a small golf ball. Lay the balls of dough onto a baking tray lined with parment paper, leaving a couple inches of space between them as they will spread. Do not pat the balls down, leave them round on the tray as they will flatten out on their own.
  6. Bake for about 10-11 min. For chewy cookies, it is important not to over bake them.  The tops will crackle and even if they look like they may not be fully done in the centre, take them out after 10-11 min.
  7. Once the cookies are cooled, you can dip them in melted white chocolate for an extra special touch. Place the white chocolate (either white chocolate chips or a block of white chocolate cut into small chunks) into a microwavable small bowl.  Microwave for 1 min, then stir and then microwave for 30 second intervals, keep stirring in between melting until the chocolate is totally melted.  This ensures that the white chocoalte will not burn (which is what could happen if you just melt it without stirring in between and watching it closely). Dip the cookies into the chocolate, shake off the excess and scrape the cookie on the edge of the bowl and place on a clean parchment lined tray.  Place in the tray in the fridge to let the chocolate set.


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About Andreja

Andreja Juknevicius is a Pastry Chef based in Toronto. After graduating from University, she followed her passion for baking and studied at Le Cordon Bleu in Paris, France. Her experience includes working at a top pastry boutique in Paris, as well as creating dessert menus for some of the finest restaurants in the city.