ever so gingerly

As Fall graces us, I am drawn to cozier, spiced flavors. Nothing seems to embrace the change in season better than cinnamon, ginger & cloves. I happen to have a favorite seasonal cookie that incorporates all of these – Soft Gingerbread Spice Cookies. The true highlight of this cookie is the ground ginger. Spicy and pungent, ginger adds a zing to any dish, and a little goes a long way! Additional to its culinary uses, ginger root is known for its strong medicinal qualities and since ancient times has shown effective for GI troubles, aiding indigestion & even motion sickness. The official name is zingiber officialle, and the rhizome of the plant is not only soothing to thy stomach, but the gingerol compound found in the root, has been shown in modern studies as a potent anti-inflammatory aiding in arthritis. Additionally shown to be an antioxidant, and to inhibit tumor cell formation in recent mouse studies. I enjoy ginger in many of its forms: I drink ginger tea often, use ginger syrup in sparkling water, and have come to enjoy it crystallized. And who isn’t tempted to order a Gingerale on an airplane? I can’t be the only one! So many ways to enjoy this spice, it’s almost too easy to incorporate into your diet. Healthy you say? Then we must.

Though you can find ginger to supplement in your local health food store, I primarily think of it as a great kitchen spice. So, I created these soft ginger-laden cookies using just that! They have a slight crisp texture on the outside with a soft center. Thinner like regular cutout gingerbread cookies, but ours taste lighter and are much softer, which is how I prefer my cookies to be.

I love them right out of the oven with just a little powdered sugar on top, and there we have it ….

Time to spice things up! 

dinnervine soft gingerbread spice cookies

51

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: several batches, depends how large you make the cookies

Sugar and spice! That's the case with these little soft ginger cookies. Prepare to embrace Fall and holiday season to come with these for parties or just with milk after dinner. They are a favorite & easy to make ahead.

What to get...

  • 2 1/4 cup flour
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 3/4 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3/4 cup butter, softened (1.5 sticks)
  • 1 cup baker's sugar
  • 1 egg
  • 1 T water
  • 1/4 cup molasses
  • 1/4 cup white sugar (for rolling dough before baking)
  • Powdered sugar, for dusting tops of baked cookies
  • Parchment paper, for lining baking pan

What to do...

  1. Preheat oven to 350.
  2. Prepare large baking sheet with piece of parchment paper to fit.
  3. In mixing bowl sift dry ingredients: flour, ginger, soda, cinnamon, cloves & salt.
  4. Whisk dry ingreds well.
  5. In bowl of electric mixer, cream butter & sugar.
  6. Beat in egg, then add water and molasses, combine till smooth.
  7. Gradually add dry flour mix into the wet mixture.
  8. Transfer dough into smaller metal bowl and place in freezer for about 25-35 minutes (*Consistency of dough is soft set, so chilling dough allows us to make perfect rounds for baking).
  9. Remove firmed dough from freezer and roll into about 1T size dough balls, in palms of hands.
  10. Roll to coat each dough ball on a shallow dish with remaining sugar.
  11. Place sugar covered dough balls on parchment-lined baking sheet.
  12. Bake 8-10 min, till browned.
  13. *Cookies will have slight crust on outside, but be soft inside!
  14. Immediately cool cookies on wire baking rack.
  15. Once cooled, dust tops of cookies with powdered sugar.
  16. Store left over cookies in air-tight container, but also stores well in fridge and freezer.

Notes

These cookies are soft in nature with a slight crust to the outside, and so we have to freeze the dough down to firm the texture, so we can roll it before baking. This dough is easily made ahead and stored in an airtight container in your freezer! Just remove desired amount and bake batches as needed. These cookies are perfect at room temp, but also taste amazing stored cold or even frozen!

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I get requests for these from friends quite a lot, so I always double the batch! I even like to make the dough ahead and freeze it for impromptu cookie emergencies; you can never be too prepared. I think these are a must try, as the holidays grow near (and word on the street is Santa is quite partial to them too). These also make excellent bring-alongs to holiday gatherings or potlucks and really, they’re just down right simple to make! It’s time to get yourself a glass of milk, a couple of these cookies, and your day just got that much sweeter (and cookies are a legitimate lunch, right?)

I’m going to go have this one right now in fact  

 

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  • Stumbled on your blog via Foodgawker. Love the pictures and I have added a link to my daily blog list!ReplyCancel

    • lbs

      Thank you very much! I appreciate you following dinnervine!ReplyCancel

  • […] kale, are your greens with enzymes &  iron to help cleanse the body. The ginger has a slew of benefits (anti-inflammatory, stomach aide, good with sushi). Apple offers pectin and fiber, the carrot . . […]ReplyCancel

  • Shirley

    Could someone tell be what “baker’s sugar” is.
    I thought it was white sugar nut the recipe then
    asks for white sugar also.
    Powdered sugar is also used. Baker’s sugar has me stumped.
    Someone please tell me what it is????
    Thank you!ReplyCancel

    • the dinnervine

      Hi Shirley,

      Thank you for visiting my site and for your comment! Sorry if I made the ingredient list this recipe confusing. Baker’s sugar is white sugar, but very finely granulated. I prefer to for most cookie baking as the sugar’s finer texture doesn’t clump as much when creaming with butter, etc. I get mine right next to regular white sugar in the baking isle of my local grocery (the one I get comes in a carton vs. bag). Though regular sugar works well too! I will amend my recipe to use the terms more consistently. Thanks again for visiting the dinnervine!ReplyCancel

  • What kind of molasses? I often see this but are you talking about king syrup molasses or Briar Rabbit molasses?ReplyCancel

    • the dinnervine

      Hi Lois, Thank you for stopping by the dinnervine. I use good ole’ sugarcane molasses. specifically Grandmother’s brand, http://www.grandmasmolasses.com/products/grandmas-original-molasses/. I feel the original works fantastically, though I have never tried the ‘Robust’ more concentrated varieties, though they might also impart great flavor. This cookie is pretty delicate however, so I think regular molasses works out well. Thanks for your comment!ReplyCancel

  • Cindy

    This recipe looks amazing! I don’t use molasses a lot in my cooking and didn’t want to go out and buy any (it’s so expensive too!!) Can I sub brown sugar or honey?ReplyCancel

    • the dinnervine

      Hi Cindy, I agree, I don’t use molasses too much either, but I think you could definitely use some honey! In addition, dark brown sugar would be a great option, as it contains molasses. I am not sure on the consistency, as I’ve never substituted with the honey in this recipe, but if you really chill down the dough, I imagine it will work and taste great! Thanks so much for stopping by, I’d love to hear how they turn out, Happy Holidays, Lyndsy.ReplyCancel

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