Before we get to the cookie of the day, here is a picture of the gingerbread house I just finished decorating for my friend Daryle. He works in IT. He wanted a cloud computing house.
Right, now on to day 15 of the Christmas Cookie Countdown. This is one of my most requested cookies. They are soft and chewy, and spicy with a double hit of ginger. They are also one of the easiest cookies to make.
My friend Sue was looking for a ginger cookie recipe recently. Sue, this is for you. This one is adapted from Alice Medrich’s Cookies and Brownies.
- 2 cups flour
- 2 tsp. baking soda
- 2 1/2 tsp. ground ginger
- 1 1/2 tsp. cinnamon
- 1/2 tsp. allspice
- 1/4 tsp. salt
- 4 oz. butter
- 1/4 cup molasses
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 cup finely chopped crystallized ginger
- coarse white sugar for decorating (optional)
- Preheat oven to 350.
- Cream the butter with the molasses and sugars.
- Beat in the ground ginger, cinnamon, allspice, and salt.
- Beat in the egg.
- Stir in the flour and crystallized ginger until just blended.
- Roll heaping tablespoonfuls of the dough into balls.
- Roll the balls in the coarse sugar (if using) and place them on a parchment lined cookie sheet.
- Bake 10 to 12 minutes, until the puff up, crack, and deflate.
It’s time for my version of the September #baketogether recipe. Check out the original version here: brown butter apple hand tarts.
I got excited about this dough the moment I saw the recipe. Once I made it, and tasted it I knew it was true love. It is so good. It was a wonder any of it lasted long enough to be baked. I kept sneaking pieces.
For this go around I made the recipe exactly as Abby posted it, but it did give me ideas, and I look forward to playing around with it a bit and trying them out.
With four trees in my back yard, I have no shortage of apples a the moment, but I didn’t want to replicate the entire recipe as written, so I mixed up the fruit a bit. Instead of two apples, I used one, plus three Italian plums, a handful of grapes, and 1/3 of a cup of chopped, candied ginger. Otherwise I followed the recipe as written.
Well, almost as written. I pulled out a cookie cutter and opted to make round tarts instead of rectangular ones.
The fruits were ones I happened to have on hand, and the ginger was a special nod to Abby, who loves ginger, and this recipe just seemed to cry out for it.
Given that I made so few changes to Abby’s recipe, I won’t retype it, but you can find it here. To make my version all you need to do is follow the fruit substitutions above.