Christmas is the perfect time for bold and unexpected flavors. I’m sharing this recipe for Chewy Citron and Ginger Cookies. This cookie recipe is and oldie but goodie, tried and true holiday treasure. While grocery shopping, I saw citron on the shelf and immediately thought of this cookie recipe.
I’ve got to bake a batch soon. Can you go through the holiday season without the flavor of ginger? Myself, no way! You’re going to love this cookie as much as my friends and family do.
Chewy Citron and Ginger Cookies
Not all ginger cookies are created equal. You’ll find every level of spiciness on the taste meter. These cookies have some heat coming from the addition of white pepper. White pepper can be quite hot if you’re not careful. With a slight ting from the pepper along with cinnamon, cardamom, and cloves, the heat is the last thing you taste on your tongue. How the memories come flooding back especially baking with my mom.
Chewy Citron and Ginger Cookies
If you love ginger cookies, bake up a batch of these cookies. You may be reminded of a gingersnap at first bite. The texture is slightly crisp and chewy at the same time. With the addition of chopped crystallized ginger and candied citron adds to the chewy factor.
What this cookie lacks in appearance, they make up for it in taste appeal. Great paired with coffee, hot chocolate, or tea for a snack or after dinner. Checkout some other recipes like “Orange Molasses Ginger Cookies”, “Ginger Rye Molasses Cookies”, and “Peppery Ginger Date Cookies”.
Chewy Citron and Ginger Cookies
This is a big batch recipe, making 5 to 6 dozen cookies if you’re using a 1 T. size cookie scoop. Perfectly shaped and baked in 10 minutes. So, making this recipe will baked in no time. Add some Chewy Citron and Ginger Cookies to your holiday cookie platter. You’ll be glad you did because most cannot eat just one. Plus, an added bonus point, these cookies keep really well up to a week in an airtight container, Enjoy and Happy Baking!
Chewy Citron and Ginger Cookies
Chewy Citron and Ginger Cookies
½ t. ground cinnamon
½ t. ground cardamom
¼ t. ground cloves
3 ½ cups all-purpose flour
1 T. baking soda
¼ t. kosher salt
½ t. ground white pepper
1 stick plus 2 T. salted butter, softened
1 cup granulated sugar
½ cup lightly packed light brown sugar
2 large eggs
¾ cup molasses
½ cup chopped crystallized ginger
4 oz. package candied citron, chopped
Heat oven to 350 degrees. Line two cookie sheets with parchment paper and set aside.
In a small skillet or medium heat, toast cinnamon, cardamom, and cloves until fragrant, about 1 minute. Remove from heat and set aside.
Whisk together flour, baking soda, salt, white pepper, and toasted spices in medium bowl.
Cream butter and sugars until fluffy, about 3 minutes on medium-high speed. Beat in eggs, one at a time until thoroughly combined. Beat in molasses, scraping down sides of bowl as needed until well blended.
Add in flour mixture on low speed until moistened and clumped. Stir in chopped ginger and citron with a wooden spoon. Chill dough for 30 minutes.
Scoop by tablespoonful onto prepared cookie sheets 3-inches apart. These cookies will spread. Bake for 10 minutes. Allow cookies to cool several minutes before transferring to wire racks to cool completely.
Makes about 5 dozen cookies.
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