Single-Estate Spice Tasting Flight Ginger Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">100g light brown sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">60ml molasses</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">375g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking soda</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground cloves</li><li class="ingredients-single-item">¼ tsp freshly grated nutmeg</li><li class="ingredients-single-item">25g Australian crystallized ginger, finely chopped</li><li class="ingredients-single-item">2 tsp Indonesian ginger powder (or standard ginger powder with 1/8 tsp black pepper)</li><li class="ingredients-single-item">2 tsp Chinese ginger powder (or standard ginger powder with a tiny pinch of dried lemongrass)</li><li class="ingredients-single-item">2 tsp Nigerian ginger powder (or standard ginger powder with a pinch of cayenne)</li><li class="ingredients-single-item">50g demerara sugar for rolling</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">4 separate mixing bowls</li><li class="equipment-single-item">Kitchen scale</li><li class="equipment-single-item">Microplane or spice grater</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Silicone baking mats or parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C and line several baking sheets with silicone mats or parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. This extended creaming process creates tiny air pockets that will help give your cookies their perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg, molasses, and vanilla extract to the butter mixture. Beat on medium speed until fully incorporated and the mixture looks smooth and glossy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula halfway through.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg. With the mixer on low speed, gradually add this dry mixture to the wet ingredients until just combined - do not overmix as this will develop gluten and make your cookies tough. The dough should be soft but not sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Divide the dough evenly into four portions (approximately 230g each) and place each in a separate bowl. This is where we'll create our ginger flight variations. The base dough already has complementary spices that will enhance each specific ginger type.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>To the first portion, add and fold in the finely chopped Australian crystallized ginger until evenly distributed. The moisture and sugar coating on the crystallized ginger will create pockets of chewy sweetness and bright flavor in these cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>To the second portion, add and thoroughly mix in the Indonesian ginger powder. This earthy variety will give these cookies a more robust, traditional ginger flavor with deep warmth.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>To the third portion, incorporate the Chinese ginger powder, which has floral notes that will give these cookies a lighter, more aromatic character. Mix until the spice is evenly distributed throughout the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>To the final portion, add the Nigerian ginger powder, known for its peppery heat. This will create cookies with a spicier kick that builds pleasantly as you eat them. Mix thoroughly to ensure even distribution.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Chill all four dough portions for at least 30 minutes. This resting time allows the spices to infuse throughout the dough and firms up the butter, preventing excessive spreading during baking. This is also where the difference in flavors really develops.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the demerara sugar in a small bowl. For each cookie variety, scoop about 1½ tablespoons of dough (approximately 30g), roll into a ball, and then roll in the demerara sugar until completely coated. The sugar will create a delightful crunchy exterior that contrasts beautifully with the chewy interior.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the dough balls on the prepared baking sheets, spacing them about 5cm apart to allow for spreading. For easy identification later, keep each variety on a separate section of the baking sheet or use different sheets entirely.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake for 10-12 minutes until the edges are set but the centers still look slightly underdone. The cookies will continue to firm up as they cool. For a more pronounced crackle pattern, tap the baking sheet gently on the counter immediately after removing from the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. As they cool, you'll notice the different aromas from each variety beginning to emerge.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>For the full tasting flight experience, arrange cookies from mildest to strongest (typically Chinese, Australian, Indonesian, then Nigerian) on a serving platter. You might want to include small labels explaining the origin and flavor profile of each ginger variety to guide your tasters through this unique culinary journey.</li></ol>