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Posts Tagged ‘gingerbread’

The other day, a friend asked me the question “What is your favourite cookie?”   Now this is a truly challenging question.  How can one decide between such delicious cookies as oatmeal chocolate chip, snickerdoodles, and candy cane cookies?

I pondered for a few minutes, before I realized the answer was simple.  There is nothing more delectable than gingerbread.   Gingerbread can be soft or snappy; the spicing can be subtle or bold; the end product a humble round or fancily decorated.  And is it ever versatile –  a delight on its own, gingerbread is also delicious crumpled into the crust of cheesecake or on top of stewed rhubarb.  My personal favourite is with a tall glass of cold milk.

My friend Sam introduced me to these cookies ten years ago, and I have never seen a plate of cookies turn into crumbs so quickly as to when these are offered.  Very humble looking, they are delicately spiced and ever-so-chewy! The trick is to under bake them slightly – pull them out of the oven when they are are cracking, but still slightly puffy.

 

Ginger Cookies

Makes about 40 cookies

Ingredients

3/4 cup butter

1 cup packed brown sugar

1/4 cup molasses

1 egg

2 tsp baking soda

1 teaspoon powdered ginger

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon allspice

2 1/4 cup flour

 

~ 1/3 cup white sugar (for rolling cookies in)
 

Directions

Preheat oven to 375 Fahrenheit.

Cream the butter and sugar until light and fluffy.  Add the egg and molasses.  Combine dry ingredients in a separate bowl, then mix into wet ingredients.

Cover dough with waxpaper and freeze until firm.  Roll dough into balls, then roll in white sugar.  Arrange on a greased cookie sheet.

Bake the cookies until cracked, about 10-12 minutes.

(And if you want to save a few cookies for a snowy day, once the dough is rolled, freeze in an airtight container.   You can pop two or three onto a tray for a late night ginger cookie snack!)

Bon appetit!

– Catherine

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