I love Ginger and I love cookies. But the reason we chose these to bake today – on a day when I was trying to find something calmer for my 4 year old and I to do together, instead of light saber fighting, or sword fighting, or nerf-gun shooting (!) – was that they are easy for kids to help make, they don’t take long to put together and they’re yummy for them to enjoy.
You can ice or not ice…. or you can do what we did and do half and half. Or you can smack icing in the middle and smash them together like macarons, or whoopie pies, or melting moments or whatever cookies sandwiched together are similar to for you!
Whatever you decide to do, they are a suitable cookie for the lunchbox or a late night accompaniment to a cup of tea before bed.
- 2 C plain flour
- 2 t baking soda
- 1 t ginger
- 1 t cinnamon
- 1/2 t salt
- 1/4 C canola oil (+ more if needed)
- 1 C sugar (+ additional for sprinkling)
- 1 large egg
- 1/2 C treacle or golden syrup
- 1/2 C icing sugar, sifted
- 1 T vegetable shortening, or butter at room temperature
- 2 t water
- Preheat oven to 180 degrees Celsius.
- In a small bowl, whisk together the flour, baking soda, ginger, cinnamon and salt. Set aside.
- In a large bowl or in the bowl of a stand mixer, combine the oil and sugar and beat on medium for two minutes. Add the egg and treacle or golden syrup and mix until well combined. Add the dry ingredients and mix until they come completely together. The mixture should be dry enough to roll into balls but wet enough to not require much rolling. If it seems a little dry, add a touch more oil and combine well again.
- Roll into teaspoonful sized balls and place on an ungreased baking sheet. Make sure you leave enough room for spreading. Sprinkle a small amount of sugar on the top of each cookie before placing in the oven.
- Bake for 6 minutes, rotating trays for an additional 3-6 minutes. As soon as you smell the cookies, they are done or as soon as they start to go golden. You do not want to leave them any longer, and beware, they burn on the bottom easily. (This is easily fixed, see notes below).
- Cool on the trays for 5 minutes and then remove to a wire rack to cool completely.
- Combine the icing sugar, vegetable shortening (or butter if using), and water in a small bowl and beat until smooth and creamy. Cover and set aside until ready to use.
- When the cookies are completely cool, spread a very thin layer of icing over the top of each cookie with a small spatula or small knife. Let icing set before stacking or they will stick.
- Cookies will keep in an airtight container for a week.
- If you burn the base of any cookies like I did, slice the bottom off using a sharp knife, spread icing on the base and sandwich together with another cookie to resemble a melting moment. Perfecto!
- Makes approximately 40 small cookies.