Monday, December 23, 2019

Ginger Spice Cookies

  This recipe comes to me from my school chum and longtime kindred spirit, Kathleen. We live far away from each other, but I still follow everything she does on social media. If she's not cooking, canning, or baking, then she's knitting up a storm. (maybe SOME day I'll learn how to knit!).
 Anyway, her hubby made these cookies for her, just as a reminder of the spiced wafers she had growing up. (what a guy, right?) And as soon as I saw them, I asked her if I could share the recipe. TBH, I'm not even sure where she got the recipe, but like I always say, since she's the one who gave it to me, she's the one who gets the credit!
 They SCREAM "holiday" and they're the perfect thing to add to your cookie tray. I have to say, I love how they have a crackled appearance, and the coarse sugar makes them sparkle. How festive is that? Perfect with a cup of tea, or an ice cold glass of milk. You might even leave a couple out for a certain night time visitor from the North Pole! Thanx again, Kath, for another great recipe, and thanx to hubby David for making them! Enjoy!

2 1/4 cups flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground allspice
3/4 cup  (1 1/2 sticks) unsalted butter
1 cup light brown sugar, packed
1 large egg
1/2 cup crystallized ginger
1/4 cup molasses 
sparkling white sugar for coating

In a small bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
In a separate large bowl, beat together the butter and brown sugar until light and fluffy. Beat in the egg, crystallized ginger, and molasses. Add the dry ingredients, beating gently until evenly blended. Cover the bowl and chill the dough for a minimum of 10 to 15 minutes; overnight refrigeration is preferable, if you have the time. 
Preheat the oven to 400°F. 
Lightly grease two baking sheets, or line with parchment paper. Shape the dough into 1" balls, and roll each ball in sparkling sugar. Place the balls of dough 2" to 3" apart on the prepared pans. Bake the cookies in the center of the oven for 10 to 15 minutes, until they're golden and set. Remove the cookies from the oven, and cool them right on the pans.

Whatever you do, don't skip the crystallized ginger. It gives the BEST punch of ginger flavor!
Whenever I bake cookies, I ALWAYS use parchment (instead of greasing the cookie sheet). It's just easier! And btw, you can use the same sheet of parchment over and over, if you're making several batches. No need to use a new piece every time!

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