Ginger Biscuits

Faigy Grossman Recipe By
  • Cooking and Prep: 30 m
  • Serves: 12
  • Contains:

When my mechuteneste first told me about this recipe, I wrinkled my nose — it just didn’t sound too appetizing, or like a popular choice for Family First. I couldn’t have been more wrong! These cookies are so good, you can't eat just one. The ginger is mild, yet adds fantastic flavor that makes these biscuits truly out of this world. Not to mention that it takes seconds to make, and you can even mix the dough by hand.

Ingredients (8)

Main ingredients

Start Cooking

Prepare the Cookies

Yields 4–5 dozen biscuits

  1. In a mixing bowl, combine the eggs, sugar, oil, and corn syrup.

  2. In a separate bowl, mix together the flour, baking soda, and ginger.

  3. Combine wet and dry ingredients and stir until a soft dough comes together.

  4. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

  5. Roll dough into one-inch (two- and one- fourth-centimeter) balls and place on Gefen Easy Baking Parchment-lined baking sheets, allowing three inches (seven and a half centimeters) between cookies (they spread a lot).

  6. Press down on each ball with the tines of a fork and sprinkle with cinnamon-sugar mixture, if desired.

  7. Bake for 10–12 minutes, or until beginning to brown at edges. Remove from oven and allow to cool.

Credits

Photography: Hudi Greenberger

Food Styling: Janine Kalesis

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  • Chaya Stamm

    Ginger Biscuits

    This didn't work

    I tried this and it didn't work. I am guessing it is because this recipe calls for 4 teaspoons of baking soda. It has no acid, since there is only white sugar, not brown, and anyway it would be far too much. The cookies almost burned in 10 minutes (and my oven is lower temp than most) and were flat and hard. They have a good flavor initially, but there is so much sugar it almost burns the tongue afterwards.
    Posted by Chaysim |December 17, 2018
    0
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  • Chaya Stamm

    Ginger Biscuits

    This didn't work

    I tried this and it didn't work. I am guessing it is because this recipe calls for 4 teaspoons of baking soda. It has no acid, since there is only white sugar, not brown, and anyway it would be far too much. The cookies almost burned in 10 minutes (and my oven is lower temp than most) and were flat and hard. They have a good flavor initially, but there is so much sugar it almost burns the tongue afterwards.
    Posted by Chaysim |December 17, 2018
    0

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