Walnut ginger cookies are great for tea time. The cookies are sweet and crunchy with a subtle zip of crystallized ginger. They’re so easy to make you can whip them up in 1/2 hour, make a pot of herbal tea ,and be ready for entertaining.
My favourite spice is ginger and I like how the subtle heat of the spice comes through in baked goods. This recipe used dried ginger and crystallized ginger to flavour the dough. If you have fresh ginger you can grate it and substitute 1 tbsp for the dried spice.
I used walnuts in this recipe but if you don’t like them you could use chopped almonds. I’ve tried chopped cashews but find them too sweet combined with both types of sugar. If you have a sweet tooth though, you could add them, add some dried coconut and reduce the brown sugar by 1/4 cup.
If you want to serve these on a Christmas platter and need to jazz up the cookie appearance I’d use coloured sprinkles mixed into the batter. Icing on this cookie is too sweet for my taste.
Walnut Ginger Cookies
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
2/3 cup sunflower oil
2/3 cup sugar
3/4 cup packed brown sugar
1/3 cup almond milk
1 tsp vanilla
1 cup chopped walnuts
1/2 cup chopped crystallized ginger
Mix flour, baking soda, salt and dry ginger in a bowl. Set aside.
Mix oil, sugar, milk and vanilla in a separate bowl until well whisked.
Combine wet ingredients into dry ingredients. Mix until incorporated.
Fold in crystallized ginger and walnuts.
Use a cookie scoop to dollop dough onto a cookie sheet prepared with a silicone mat.
Bake at 350 degrees for 15-17 minutes or until the edges of the cookie are golden brown.
If you enjoy ginger try Nana’s Molasses Ginger Snaps.