I love the rich taste of ginger cookies, both chewy and crisp. Molasses and ginger are a match made in holiday heaven.
Ginger is a spice that gracefully lends itself to allthings- winter. The warmth of ginger and other spices like, cloves and cinnamon, take center stage in the kitchen, all throughout the holidays.
Of all the holiday confections, such as pies, cakes, and candies, cookies are the simplest to accomplish. Cookies freeze well, and the dough is very forgiving when wrapped in plastic and put into the fridge ahead of time, to bake when you are good and ready. Cookie dough will keep in the fridge for up to 1 week. The dough, or already baked cookies, either one, will keep in the freezer for up to 3 months.
That being said, there are many Christmas seasons that I have really good intentions and prepare to bake several batches of cookies. But in the mad rush, the big day rolls around and I feel like it went by in a flash. So slow down, and maybe bake the dough you have in the fridge or decorate the rest of the sugar cookies. If not, you can even use the ingredients you purchased for the cookies, well into the new year. It’s all good. These even make for a delightful treat for New Year’s Eve and New Year’s Day.
Take some out to neighbors and family, when you extend your Christmas or New Year’s wishes.
Here’s wishing you a beautiful holiday season, with time to slow down and bake!
Enjoy food made fresh!
Ginger Snap Cookies
6 tablespoons unsalted butter, room temperature 2/3 cup brown sugar, or coconut sugar 1 egg 2/3 cup molasses 1 teaspoon vanilla 3 cups all-purpose flour 3 teaspoons ground ginger 1 teaspoon ground cinnamon ½ teaspoon ground cloves 1/8 teaspoon white pepper 1/8 teaspoon salt Preheat oven to 350° F. Line baking sheets with parchment paper.
In a medium mixing bowl, combine butter and sugar with an electric mixer on medium speed until fluffy. Add egg, molasses, and vanilla. Mix on medium speed until well combined.
In another mixing bowl, stir together, flour, ginger, cinnamon, cloves, white pepper, and salt.
Gradually add dry ingredients to the butter/sugar mixture, with mixer on medium-low. Mix until combined and dough ball comes together.
Roll out dough to ¼-inch thickness on a lightly floured surface and cut into shapes. Place 2 to 3 inches apart on prepared baking sheets. Bake for 10 to 12 minutes being cautious not to overbake. Makes approximately 18 cookies. Decorate as desired.
Note: If not using dough right away, cover with plastic wrap and refrigerate until ready to use.
Tip: If dough is too sticky to roll out and cut, chill for 30 to 60 minutes until desired consistency.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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