Hello Kitty Ginger Cookies
I started making these cookies after I found a new way to cut them, which I hadn't used much before. The truth is that the shape doesn't matter much, but I've noticed that when I give them to kids, the ones with patterns are the first to be taken. I've made this recipe several times, with different jams, and each time they come out fluffy in the middle and slightly crunchy on the outside.
Quick Info
Total time: 35 minutes (including cooling)
Servings: about 24 medium cookies
Difficulty: easy
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup jam (I used blackberry with melon, but any thicker jam without large pieces works)
- 1/2 cup cocoa powder
- 1/2 cup granulated sugar
- 80 ml oil (I used sunflower oil, but any neutral oil works)
- 1/2 packet baking powder (about 5 g)
- 1/2 teaspoon baking soda
- 1 teaspoon grated fresh ginger
- a pinch of salt
Preparation method
1. Sift the flour, cocoa powder, baking powder, and baking soda into a large bowl. Mix them with a spoon for even distribution. Sifting really helps with the final texture, especially when using cocoa.
2. In another bowl, place the jam, oil, ginger, and salt. Whisk them together until uniform. Add the sugar and continue mixing until it somewhat dissolves.
3. Gradually incorporate the flour mixture into the liquids. I start with a spatula, then knead by hand. The dough becomes quite elastic and shouldn't be too sticky. If it seems too hard, add a little more oil or a teaspoon of water. If it's too soft, a tablespoon of flour will fix it.
4. Roll out the dough on a surface to a thickness of about 0.7-1 cm. Cut out the desired shapes, gather the scraps, and roll out again until all the dough is used. You can also make simple discs if you don't have cookie cutters.
5. Optionally, you can roll each cookie in powdered sugar before baking. This creates a slightly crunchy crust.
6. Place the cookies on a baking sheet lined with parchment paper, leaving some space between them. Put the tray in a preheated oven at 180°C for exactly 10 minutes. Don't leave them longer, as they dry out quickly once cooled.
7. Remove the tray and let the cookies cool completely on it. While they are warm, they are quite soft and fragile, but they harden as they cool.
Why I make this recipe often
It’s quick to make and doesn’t require complicated ingredients. I can keep them for a few days without getting too hard. It’s a recipe that holds up well to improvisation, especially with whatever jam you have at home. They’re also good for lunchboxes or as a quick snack with coffee. The dough contains no eggs or milk, so it works during fasting periods.
Tips and variations
Tips
- Don’t leave the cookies in the oven too long. 10 minutes is enough, even if they still seem soft. After cooling, the texture is perfect.
- Use thicker jam, without too much syrup. If it's too liquid, the dough might end up soft and need more flour.
- If the dough sticks, you can place plastic wrap over it when rolling it out.
Substitutions
- Fresh ginger can be replaced with 1/2 teaspoon of ground ginger, but the flavor difference is noticeable.
- Sunflower oil can be swapped with coconut oil, but it will impart a different taste.
- For a cocoa-free version, you can add another 1/2 cup of flour and a bit of cinnamon or nutmeg.
Variations
- You can add 1 teaspoon of grated orange zest for a different flavor.
- Good with chopped nuts or raisins mixed directly into the dough.
- If you want crunchier cookies, roll the dough thinner and leave them in the oven for an extra minute or two, but be careful not to burn them.
Serving ideas
- You can quickly glaze them with a bit of powdered sugar mixed with water and lemon juice.
- They go well with coffee or tea, but I've seen them disappear quickly as a school snack.
- For kids, they can be decorated with colorful sprinkles before baking.
Frequently asked questions
1. Can I use a different type of jam?
Yes, any jam without large pieces works. Plum or apricot jam turns out just as good. If you have very liquid jam, add 1-2 tablespoons of extra flour.
2. How do I know when they are baked?
The cookies should still be soft to the touch when you take them out of the oven. Don’t rely on color, as they may look darker due to the cocoa. They harden just right as they cool.
3. Can I use whole wheat flour?
Yes, but the texture will be denser. If you want to try, use at most half the amount of whole wheat flour and the rest all-purpose flour.
4. Can they be frozen?
Yes, both the raw dough and the baked cookies. The dough can be kept in the freezer for about a month, wrapped in plastic wrap. Baked cookies can be frozen in bags, and when thawing, they should be left at room temperature.
5. What do I do if I don’t have baking soda?
If you don’t have baking soda, you can just use baking powder (one whole packet, which is 10 g), but the texture will be slightly different, less airy.
Nutritional values (per cookie, estimated)
Calories: approx. 65 kcal
Protein: 1 g
Carbohydrates: 12 g
Fats: 2.5 g
Fiber: 1 g
Values vary depending on the type of jam and the size of the cookies.
Storage and reheating
The cookies can be kept for 4-5 days at room temperature in an airtight container. If they harden a bit after a few days, you can leave them in a warm oven for 1-2 minutes, but not too long, so they don’t dry out. The dough can be stored in the fridge for up to 3 days, well covered.
This is the recipe I keep making when I have little time or want something simple and fasting-friendly. It’s nothing complicated, and it can be easily adapted with what you have in the pantry.
Flour, cocoa powder, baking powder, and baking soda are sifted into a bowl. They are gently mixed to combine. The jam, oil, ginger, and salt are blended in another bowl. Sugar is added, followed by the gradual addition of the flour and cocoa mixture. We set aside the mixer and knead the dough by hand until it is elastic. We roll it out on a work surface and shape it (besides the Hello Kitty shape, I also made simple round cookies, and before baking, I dusted them with powdered sugar). The cookies are placed on a baking tray lined with parchment paper, then baked in the oven at 180 degrees for 10 minutes (do not ignore the time as you will dry out the cookies, and they will become hard after cooling). The oven should be preheated. After baking, let them cool to achieve the right texture (when warm, they will still be quite soft). They can be served alongside a cup of coffee or tea, or they can be an appealing dessert for picky children. Maybe even attract Santa Claus, who knows? :) Enjoy your meal!
Ingredients: Ingredients: one and a half cups of type 000 flour, half a cup of jam (I used blackberry jam with cantaloupe), half a cup of cocoa, half a cup of sugar, half a packet of baking powder, half a teaspoon of baking soda, 80 ml of oil, one heaping teaspoon of grated ginger, a pinch of salt.
