Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 cup unsalted butter, at room temperature
- 1/4 cup brown sugar
- 1/4 cup molasses
- 1 large egg
- 1/2 cup chopped pitted prunes
- 1/4 cup crystallized ginger, chopped
Special Equipment Needed:
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
3. In another mixing bowl, beat the butter and brown sugar with an electric mixer until light and fluffy.
4. Add the molasses and egg to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture and beat until just combined.
6. Stir in the chopped prunes and crystallized ginger.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly browned.
9. Remove from the oven and let cool on the baking sheet for 5 minutes.
10. Transfer the cookies to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 12-15 minutes
Temperature:
- 350°F (175°C)
Serving size:
- Makes about 18-20 cookies
Nutritional information:
- Calories: 100
- Fat: 3g
- Carbohydrates: 17g
- Protein: 1g
- Fiber: 1g
- Sugar: 9g
- Sodium: 100mg
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Honey can be substituted for molasses.
- Dried cranberries or raisins can be substituted for prunes.
- Candied orange peel can be substituted for crystallized ginger.
Variations:
- Add 1/2 cup chopped nuts, such as pecans or walnuts, to the dough.
- Add 1/4 cup chocolate chips to the dough.
- Drizzle melted white or dark chocolate over the cooled cookies.
Tips and Tricks:
- Make sure the butter is at room temperature before beating it with the sugar.
- Don't overmix the dough, or the cookies will be tough.
- If the dough is too sticky to handle, refrigerate it for 30 minutes before shaping it into cookies.
Storage Instructions:
- Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
- To reheat the cookies, place them in a 350°F (175°C) oven for 5 minutes.
Presentation Ideas:
- Serve the cookies on a platter with a dusting of powdered sugar.
Garnishes:
- Sprinkle chopped nuts or chocolate chips over the cookies.
Pairings:
- Serve the cookies with a cup of hot tea or coffee.
Suggested Side Dishes:
- Serve the cookies with a fruit salad or yogurt.
Troubleshooting Advice:
- If the cookies are too hard, they may have been overbaked. Reduce the baking time by a few minutes next time.
- If the cookies are too soft, they may not have been baked long enough. Increase the baking time by a few minutes next time.
Food Safety Advice:
- Make sure the prunes and crystallized ginger are chopped into small pieces to prevent choking hazards.
Food History:
- Gingerbread has been around since ancient times and was originally made with honey and spices.
Flavor Profiles:
- The cookies have a spicy, sweet flavor with a chewy texture from the prunes.
Serving Suggestions:
- Serve the cookies as a dessert or snack.
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Taste: Sweet, Spicy, Nutty, Fruity, Caramelized