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Posts Tagged ‘Ginger’

Happy New Year’s Eve, readers! I hear there’s a rule about not sharing cookie recipes immediately after Christmas. Something about the world being cookie-d out and cookie recipes getting tossed aside with glazed eyes and full bellies. Good thing it’s almost new year’s — you can think of these as being inaugural 2011 cookies instead of Christmas 2010 cookies!

See below (and above) for an incredible batch of ginger molasses cookies. These cookies come out really soft and chewy with an amicable sweetness and bite of spice. They don’t have the usual heavy, dark molasses flavor, and if you’re a big ginger fan, you may want to increase the amount of ginger just a bit to get a really nice kick. (Of course, I’m one who loves ginger in all of my desserts married to one who doesn’t love ginger in any of his desserts — what are we to do?! Minimize the ginger, I suppose, and call it an act of love. Or sneak it in when he’s not looking!)

If I had cookie cutters, I would definitely make these into fun shapes like little gingerbread boys and girls, maybe a gingerbread family with a gingerbread Christmas tree and gingerbread letters that spell out something fun and festive. Without cookie cutters, I think these cookies are a little more adult, but who needs adult cookies anyway?

Ginger Molasses Cookies

1 1/4 c whole wheat flour
1 c all-purpose flour
2 t baking soda
1 t cinnamon
1 t ground ginger
1/2 t cloves
1/2 c salted butter, room temperature
3/4 c brown sugar, packed
1 egg
1/4 c unsulfured molasses

Preheat the oven to 350F.

In a medium bowl, sift together the flours, baking soda, cinnamon, ginger, and cloves.

In a large bowl, beat together the butter and sugar until smooth. Add in the egg and molasses and mix until well-blended and an even brown color. Slowly add in the flour mixture, mixing just enough to incorporate.

Roll heaping teaspoons full of dough in the palm of your hands to form a ball. Place on the prepared baking sheet and space about 2 inches apart.

Bake the cookies until they are soft in the center and there are several large cracks on top, about 10 minutes. Do not overbake. Let the cookies cool on the baking sheets for 5 minutes before removing them to a wire rack to cool completely.

* I dusted these with a bit of confectioners’ sugar after baking. I also tried rolling them in confectioners’ sugar before baking, but the sugar melted and glazed over in a sort of listless gray way.

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This is what I did in lieu of studying for exams last Friday (see above). Yes, I pooh-poohed my econ final in favor of Sufjan’s Christmas mix and cookie baking, and what a rewarding decision it was! Racks and racks of assorted whole-wheat cookies and a perfectly fine time on exam day nonetheless.

These cookies are going to become a staple in our household, I’m sure. The dough can be refrigerated or frozen indefinitely, and easy slice-and-bake procedures result in freshly baked cookies almost instantly! In fact, I think our oven takes longer to preheat than the entire rest of the process — slicing and baking and cooling all happens in less than 10 minutes, 15 if you’re dawdling. These cookies can also be rolled out and cut with cookie cutters but until we acquire cookie cutters for ourselves (I’ve dropped hints a few times), we’ll be slice-and-baking.

I spiced these a bit more heavily than perhaps necessary. These cookies are certainly amenable to a variety of modifications — orange zest, lemon juice, mixed with nuts, rosemary might be good, etc — or topped with any variety of goodies as well. Cookies above are topped with chopped walnuts, crushed candy canes, and red sprinkles. You’ll notice also the boozy marmalade making a second appearance.

Spiced Whole-Wheat Cookies

2 sticks salted butter, softened
3/4 c brown sugar, packed
1 egg
2 c whole wheat flour
1 c all-purpose flour
1 t baking powder
1 T soy  milk
1 T vanilla extract
hefty shakes of cinnamon and ginger

Cream together butter and sugar until light and fluffy. Beat in the egg. Combine flour, salt, baking powder, and spices in a bowl. Mix the dry ingredients into the wet ingredients, adding a little milk at a time as necessary. Stir in the vanilla.

Roll the dough out into a log for sliced cookies, wrap in plastic, and refrigerate for at least two hours.

Preheat the oven to 400 degrees. Slice 1/4″ discs from the log. Press tops into assorted toppings. Bake on Silpat or baking sheets for 6-8 minutes. Let rest on sheet for a minute or two before transferring onto cookie racks.

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