I’m making progress. This morning, I put together the dough for another type of cookie for the holiday packages: Spicy Triple Ginger Cookies! These are really good. The texture is slightly crisp, but still chewy, with a kind of faint spiciness that lingers on the tongue for a bit after you eat them. I just made the dough, and then baked a mini batch to test them. I’m very happy with how they turned out.
This makes a huge amount of cookies, so feel free to halve it. Also, It would easily be veganized if you used a non dairy butter replacement.
SPICY TRIPLE GINGER COOKIES
- 1.5 cups butter, softened
- 2 cups sugar
- 1/2 cup molasses
- 2/3 cup water
- 5 cups flour
- 1 tablespoon baking soda
- 1 tablespoon ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 tablespoons shredded fresh ginger
- 6oz chopped crystallized ginger
- additional white sugar for rolling (optional)
- Preheat oven to 350.
- Cream together butter and sugar.
- Add molasses and water and stir.
- Combine flour, baking soda, salt and spices.
- Slowly add flour mixture to wet ingredients and stir to combine.
- Fold in fresh ginger and crystallized ginger to fully incorporate.
- Roll dough into approximately 1/2 tablespoon size balls.
- Roll in white sugar if using.
- Bake for approximately 10 minutes.
- NOTE: I did not use the white sugar for my test batch, but I’m planning on using it for the rest of them to spruce up the appearance of the cookies.
- Makes about 6-7 dozen cookies.
This afternoon, I’m going to try to make a double batch of the Pistachio Cranberry Biscotti dough as well. And to make you laugh, I present to you a Monroe holiday photo guaranteed to bring cheer: