Christmas Cookie

For the past six days or so I’ve been trying to catch up with my baking. I’ve baked thirteen different kind of cookies–two are double batches, too. Here’s one of my favorite recipes. It’s one of the most involved recipes I make because it involves grating fresh ginger and chopping crystallized ginger, but the cookies are worth all the work. Enjoy!

Spicy Ginger Cookies
2 2/3 C all-purpose flour
2 t baking soda
2 t ground ginger
1 t ground cinnamon
1/2 t baking powder
1/2 t salt
1/2 ground allspice
1 C packed brown sugar
3/4 c softened butter
2 eggs
1 T honey
2 t grated ginger root
2 T finely chopped crystallized ginger
1/2 C sugar

Stir together flour, baking soda, ginger, cinnamon, baking powder, salt, and allspice in bowl. Set aside.

Cream butter and brown sugar. Add molasses, eggs, honey, and ginger root. Beat until well mixed. Add flour mixture at low speed until well mixed. Stir in crystallized ginger. Cover and refrigerate at least 30 minutes or until firm.

Preheat oven to 350 degrees. Shape dough into 1-inch balls. Roll in sugar and place onto ungreased cookie sheet. Bake 8-10 minutes or until puffed and centers just begin to set. Don’t over bake.

Makes about 60 cookies.

Merry Christmas!


Posted on December 20, 2014, in Uncategorized and tagged , . Bookmark the permalink. Leave a comment.

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