Easy Crispy Korean Ginger Cookies

Crispy Korean Ginger Cookies are a delightful combination of heat and sweetness. The first bite delivers a satisfying crunch, quickly followed by a burst of aromatic ginger that lingers on the tongue. The delicate crispness of these cookies is balanced by the perfect touch of molasses and brown sugar, creating a comforting yet exciting treat. These cookies offer a satisfying bite every time, with each edge slightly caramelized for an extra layer of flavor. It’s not just a cookie; it’s an experience that evokes the warmth of Korean spices and the comfort of traditional baking.

A Dance of Flavors

What makes these Crispy Korean Ginger Cookies truly special is the harmonious blend of ginger, cinnamon, and a hint of black pepper. This unique mix brings a distinct zing that can’t be found in your average ginger cookie. The crispy texture comes from rolling the dough in sugar before baking, ensuring the cookies develop that signature crunch with a perfect sugar crust. The spicy kick from the ginger paired with the sweetness creates a perfect balance, making them an ideal treat for those who love bold flavors with a dash of sweetness. It’s the ideal bite for tea time, especially paired with your favorite brew.

Baking Memories Together

Baking these Crispy Korean Ginger Cookies is more than just a culinary task; it’s a chance to create lasting memories. The simple process of mixing the ingredients, shaping the dough into perfect rounds, and rolling them in sugar allows for connection and joy in the kitchen. The cookies take only a short time to bake, filling the house with a mouthwatering aroma. As you take the first bite, you’ll realize that these aren’t just cookies — they’re a warm, comforting tradition passed down through generations, with a new twist that celebrates modern flavors.

Enjoying the Crunch

After cooling on the baking sheet, your Crispy Korean Ginger Cookies will be ready to enjoy. They are perfect for gifting, serving at gatherings, or indulging in all on your own. Their crispy edges, soft center, and zesty ginger flavor make them the perfect balance between sweet and spicy. Whether enjoyed with friends or savored in solitude, these cookies will transport you to a world of comforting spice and warmth. So, the next time you’re in the mood for something sweet with a little extra kick, remember these Crispy Korean Ginger Cookies — a truly delightful treat.

Chef’s Notes- Crispy Korean Ginger Cookies

• Flour Consistency: If you’re using a gluten-free flour blend, make sure it includes xanthan gum for proper dough binding. This will prevent the dough from being too crumbly.
• Ginger Freshness: For the freshest ginger juice, grate fresh ginger on a microplane and then squeeze the pulp through a cheesecloth or a fine sieve to extract the juice. The more aromatic the ginger, the better the flavor!
• Chill the Dough: If the dough becomes sticky during rolling, it can be a bit tricky to work with. Just pop it in the fridge for 10-15 minutes to firm it up.
• Roll Evenly: To ensure even baking, roll the dough to a consistent thickness (around 1/16 inch) across the entire sheet. This will ensure the cookies bake evenly.
• Use a Sharp Knife: When cutting out the cookies, use a sharp knife to avoid squishing the dough. If you prefer a uniform shape, you can use a cookie cutter for perfectly round edges.
• Pine Nut Placement: For the best crunch and flavor, gently press the chopped pine nuts into the dough with a rolling pin to help them stick. This will also help them toast evenly as they bake.
• Flavor Enhancements: Experiment with adding a pinch of ground black pepper or a touch of cardamom to enhance the warmth of the ginger and cinnamon flavor. These additions will complement the spices beautifully.
• Storage Tip: These cookies keep their crunchiness if stored in an airtight container at room temperature for up to a week. If you plan to store them for longer, place parchment paper between layers to prevent them from sticking.

Crispy Korean Ginger Cookies

Recipe by Kimmy

Course: Dessert, SnackCuisine: KoreanDifficulty: Easy

Servings

4

cookies

Prep time

30

minutes

Cooking time

20

minutes

Calories

250

kcal

Resting Time

30

minutes

Total time

1

hour 

20

minutes

Dive into the delightful crunch of Crispy Korean Ginger Cookies! This traditional treat combines the warm spices of ginger and cinnamon with the rich texture of pine nuts, creating a perfect balance of flavors. Ideal for family gatherings or a cozy evening at home, these cookies are simple to make and irresistibly tasty. Whether you’re a seasoned baker or a kitchen novice, this recipe promises a fun and rewarding experience. Join countless others in savoring this beloved Korean classic that’s sure to become a household favorite!

Ingredients

• Dry Ingredients

• 2 cups all-purpose flour

• 1/2 tsp kosher salt

• 1 tbsp granulated sugar

• 1/2 tsp ground cinnamon

• Wet Ingredients

• 1 tbsp fresh ginger juice

• 1/2 cup water

• 2 tbsp vegetable oil

• Add-ins

• 2 tbsp pine nuts chopped

• Alternative Ingredients:

• All-Purpose Flour: Substitute with gluten-free flour blend for gluten-free version.

• Granulated Sugar: Use coconut sugar or honey as a natural sweetener.

• Fresh Ginger Juice: Replace with ½ teaspoon ground ginger if fresh is unavailable.

• Vegetable Oil: Swap with coconut oil or olive oil for different flavor profiles.

• Pine Nuts: Use chopped almonds or walnuts as an alternative garnish.

Directions

• Prepare Dry Mixture: In a spacious mixing bowl, combine 2 cups of all-purpose flour, ½ teaspoon of kosher salt, and 1 tablespoon of granulated sugar. Stir thoroughly to ensure an even distribution of ingredients. *(Time: 5 minutes)*
• Incorporate Wet Ingredients: Gradually add 1 tablespoon of fresh ginger juice and ½ cup of water to the dry mixture. Mix continuously until a cohesive dough forms. For quicker results, use a food processor with dough-making blades, which reduces kneading time to about 2 minutes. *(Time: 5 minutes)*
• Knead the Dough: If kneading by hand, work the dough for approximately 20 minutes until smooth and elastic. Ensure even texture throughout. *(Time: 20 minutes)*
• Rest the Dough: Place the kneaded dough into a plastic bag and allow it to rest for at least 30 minutes. This resting period helps in developing the dough’s structure. *(Time: 30 minutes)*
• Prepare Garnish: While the dough rests, finely chop 2 tablespoons of pine nuts. Set aside for later use. *(Time: 5 minutes)*
• Roll Out Dough: After resting, remove the dough from the plastic bag and roll it out on a floured surface using a rolling pin. Aim for a rectangular shape approximately 50 cm by 40 cm and about 1/16 inch thick. Ensure uniform thickness for even baking. *(Time: 10 minutes)*
• Bake the Cookies: Preheat your oven to 350°F (175°C). Place the rolled dough on a baking sheet and sprinkle the chopped pine nuts evenly over the top. Bake for 15-20 minutes or until the edges turn golden brown. *(Time: 20 minutes)*
• Cool and Serve: Once baked, remove the cookies from the oven and let them cool on a wire rack. Serve once completely cooled to enjoy the full crunchiness. *(Time: 10 minutes)*

Equipment

• mixing bowls
• measuring cups and spoons
• Rolling Pin
• plastic bags
• Chef’s Knife

Notes

• For the crispiest cookies, ensure the dough is rolled out evenly and not too thick. Chill the dough if it becomes too sticky during rolling. These cookies pair wonderfully with a cup of green tea or coffee. For added flavor, consider incorporating a touch of vanilla extract or a sprinkle of additional cinnamon before baking. Storing them in an airtight container will maintain their crunchiness for up to a week.

Nutrition Facts

• Calories: 250kcal
• Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 200mg
• Potassium: 100mg
• Carbohydrates: 30g
• Fiber: 2g
• Sugar: 10g
• Protein: 5g
• Vitamin A: 0IU
• Vitamin C: 0mg
• Calcium: 20mg
• Iron: 2mg

FAQ- Crispy Korean Ginger Cookies

Can I make these cookies ahead of time?

Yes You can prepare the dough up to 2 days ahead and store it in the refrigerator. Just let it come to room temperature before rolling it out and baking.

How do I know when the cookies are done?

The cookies are ready when the edges turn golden brown and the center feels firm to the touch. Be sure to check the edges to ensure they don’t burn.

Can I use a different type of nut instead of pine nuts?

Absolutely! Almonds or walnuts can be used as a substitute for pine nuts. Just make sure to chop them finely so they adhere well to the dough.

My dough is too sticky, what should I do?

If the dough gets sticky, it’s perfectly fine! Just chill the dough for about 10-15 minutes to firm it up before rolling it out. This will make it much easier to handle.

Can I use ground ginger instead of fresh ginger juice?

Yes, you can substitute ½ teaspoon of ground ginger for the fresh ginger juice. However, fresh ginger provides a more vibrant and aromatic flavor, so it’s worth trying if you can!