The good news is that we’ll certainly have a white Christmas. The bad news is I can’t find my patio…
We were hoping for a white Christmas, and that will be the case this year with cold weather predicted through the holiday and almost three feet of delicious new snow on the ground.
It was a perfect Snow Day, a time to put on holiday music and bake cookies, while occasionally checking outside on the accumulation. It was a slow day, the kind we hope for but seldom have even in this time of sheltering at home. I think it is that feeling that we really can’t go anywhere even if we wanted, so it is time to do what you want! I was sad to read a story that since so many school districts have become used to teaching remotely, there won’t be any more snow days for kids. How sad would that be? I guess the kids will now have to hope for power outages as well as snow.
My cookie-baking ritual always begins with brewing my little pot of stove-top espresso. I’ll use just a little for my ginger cookie recipe, and the rest is my own little treat. I need a treat too because my confession is that unless I am making them with a kid, I really don’t like baking cookies. I find it boring, I’m a bit impatient with it all, and it makes a big mess in my kitchen! I don’t usually mind a cooking mess, but all this flour!
Humble but full of flavor
The ginger cookie is humble. It is a variation on a cookie that I made when I was pregnant for my daughter; it was the only thing I could face in the morning, a nibble at a time! I’ve since added the candied ginger to enhance the ground and fresh. They are snappy and delicious, tons of flavor, and the ginger and cayenne makes them special. You can, of course, adjust the spices to your own taste, but I wouldn’t in a heartbeat. It’s a lot of spice, but my kids and now grandkids have eaten them since they were toddlers, and love them. They’ve become the family treat to make when someone is feeling down.
Ginger Spice Cookies
- 2 1/4 cups unbleached all-purpose flour
- 2 tbsp. ground ginger, yes that’s right
- 1 tsp. cinnamon
- 1 tsp. ground anise seeds
- ¼ tsp. ground cloves
- 1/4 tsp. fresh nutmeg
- 1/2 tsp. freshly ground black pepper
- 1/4 to 1/2 tsp. cayenne pepper, I like the latter
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup minced candied ginger
- 3/4 cup unsalted butter, softened
- 1 cup organic white sugar
- 1 egg
- 1 tbsp. espresso or dark brewed tea
- 1/4 cup dark molasses
- 2 tbsp. freshly grated ginger
- Turbinado sugar for sprinkling
Preheat oven to 350 degrees. Over a large bowl, sift together the flour, spices, baking soda, salt, and candied ginger. Set aside to wait for the rest of the gang.
In the bowl of your mixer, cream together the butter and sugar until light and fluffy. Beat in the egg, then add the coffee, molasses, and grated ginger. Slowly add the dry ingredients and minced ginger on low speed, just until mixed. Refrigerate for 30 minutes.
Using a cookie scoop, fashion them into little balls, and roll them in the fancy sugar. Place the cookies about two inches apart onto an ungreased cookie sheet, and flatten ever so slightly. Bake for 15-16 minutes in the preheated oven, check at 8 just to turn the pan around for even cooking. Don’t let them go too far or you will end up with ginger snaps!
Allow cookies to cool on baking sheet for 5 minutes before placing on a cooling rack.
I have no idea how long these last, but quite a while I suspect, if they are not eaten immediately!
Makes around 30 luscious cookies, or more, depending on the size of your scoop.
If you want to fancy them up, make a little lemon drizzle. Just place a cup of confectioners’ 10X in a bowl and add limoncello a few drops at a time until you get a glaze you can drizzle over the cookies.
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