Meet cinnamon, nutmeg and ginger in this spiced brown sugar cookies or biscuits.
These spiced brown sugar cookies are fantastic. You will need the usual flour, leavener that is baking soda, margarine or butter and the star today brown sugar and its counterparts spices. The spices used are cinnamon, nutmeg and ginger.
So we start with whisking the flour with ground cinnamon, nutmeg and ginger. Fresh ginger works as well, you will need about one tablespoon. Then we ahead and beat margarine or butter with the brown sugar. Add egg and vanilla essence or extract, followed by the flour mix.
If you feel the sugar coat on biscuits or cookies, dip it into sugar before baking. These barely spread. Half way through baking, we remove it from the oven, press it lightly and continue baking. If you can of soft cookies, bake it for additional six minutes. Do not go beyond this as it will result in crunchy cookies or biscuits.
With this, I prefer it crunchy.
- 1 ½ cup/ 180g pastry/ all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger (about 1 tablespoon freshly grated ginger works)
- 1/4 teaspoon salt
- ½ cup/ 113g margarine / butter
- 1/2cup/ 108g light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- extra sugar for coat
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Preheat an oven to 180˚C/ 350˚F. Line two baking sheets with baking or parchment paper. Whisk flour, baking soda, spices and salt together and set aside.
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Using a stand mixer, hand held mixer or wooden ladle, beat margarine or butter and brown sugar together until combined and pale in colour. Add egg and vanilla essence or extract and mix till combined.
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Turn the speed of the stand mixture to low and stir in the flour and spices mixture and mix till incorporate.
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Mold tablespoon of cookie dough in your palm, put it the sugar to coat and place on the prepared baking sheet, leaving enough space between them.
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Bake for six minutes, remove baking sheet from the oven and lightly press the cookies with your hand or the back of a glass, to get the wrinkled look of cookies. Place back in the oven and bake for six more minutes for a soft cookie texture or nine to ten minutes for a crispy kind of cookie.
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Cool on the baking tray for three to five minutes and transfer to a wire rack to cool completely. Cookies or biscuits can be stored in an airtight container at room temperature for seven days and unbaked cookie or biscuits dough can be kept in the freezer for three months.
