It’s that time of year again where the wish lists are being made, the people are bustling, and the kitchen’s filled with incredibly tantalizing smells. It’s Christmas time!
This year I wanted to revisit the cookie arena again but this time make something gingery. I’ve been on a ginger kick lately since the fall and was really looking to make a gingerbread cookie to cut out and decorate with frosting and candies. However, I didn’t quite get that result but in a happy consequence, the cookies that did result from this experiment came out fantastic!
As you know, my theme is to try to keep things simple, not overly sweet, but packed with flavor that will keep bringing you back to want another bite. These cookies live up to that – they have enough ginger in them to give them a little edge that is mixed with the right amount of brown sugar and cinnamon to balance it out with a sweet flavor at the end. They’re soft with a slightly crisp edge that really gives the sense that this is gingerbread. They bake perfectly and spread evenly so you don’t have to worry about disproportionate sizes.
Now, these cookies are downright delicious plain and undressed, but if you wanted to dress them up with a little extra sweet coating, the sugar and cinnamon glaze on top adds the perfect touch. My family loved them so much that I made two batches in a week’s worth of time. These cookies are great to hand out as gifts too. You can create an entire gingerbread like theme with gift bags with gingerbread on them or boxes to wrap them up. I guarantee that others will want to know your secret!
- 2 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- ¼ tsp salt
- ½ cup brown sugar
- 1 stick butter, softened
- ¼ cup Blackstrap Unsulphured Molasses
- 1 tsp vanilla bean paste
- 1 egg
Makes 22-23 cookies
Heat oven to 375 degrees F.
Beat butter and sugar until creamed together. Add in the egg, vanilla bean paste, and molasses and beat until combined.
In a separate bowl, combine the flour, salt, spices, and baking soda. Pour ½ into the liquid mixture and beat mix until smooth. Add in the rest of the flour mixture and beat until everything is combined.
On a baking sheet, spray with some non-stick spray and drop teaspoon sized balls onto the pan. You should get about 16 on one sheet.
Bake for 10-12 minutes. Allow to cool on the baking sheet for 15-20 minutes. This will give the cookies a slightly crisp edge. After that, remove to a cooling rack to fully cool.
Cinnamon Sugar Icing:
- 75 grams powdered sugar
- 1-2 tsp milk
- Granulated sugar
Mix the milk and powdered sugar together, using only enough milk to make it the consistency of a paste.
Spread on top of cookies with a small spatula.
Mix up a small amount of sugar and cinnamon and sprinkle over the icing mixture. Allow to fully dry and then enjoy!
Merry Christmas everyone!