The Lexingtonienne

December20th

1 Comment

Do you have one of those neighbors who makes you a great big cookie tray every year at Christmastime, filled with a variety of holiday confections?

Ginger Spice Cookies

Or maybe you ARE that neighbor.

Ginger Spice Cookies

Ginger Spice Cookies

I love those kinds of neighbors.

Ginger Spice Cookies

Ginger Spice Cookies

Alas, I am not a cookie tray maker. I’ll bake a few different kinds of Christmas cookies this weekend, but my kitchen won’t be transforming into the Keebler Elf tree. I’ll keep all my cookies to myself, as I’m trying to set a personal record this year for holiday weight gain.

Ginger Spice Cookies

Ginger Spice Cookies

But if you have cookie tray–making plans in the next couple of days, this cookie would be a great addition. Simple, easy to make, and pretty to look at, they’re also a little crunchy, a little chewy, and nicely balanced with the right mix of sugar and spices.

Ginger Spice Cookies

Ginger Spice Cookies

AND they make your house smell really festive while they’re baking.

Ginger Spice Cookies

Ginger Spice Cookies

Even if you’re not the giant-cookie-tray type, these ginger spice cookies make a lovely gift all by themselves since they stack so perfectly.

Ginger Spice Cookies

You may also want to check out this recipe for iced shortbread cookies. I’ve made them for all occasions — Valentine’s Day, Halloween, the second Wednesday of the month — but really they’re my mom’s Christmas cookies. Snag some Christmas tree cookie cutters and green icing, and you’ll be in business.

Ginger Spice Cookies

GINGER SPICE COOKIES (pdf)
Adapted from Our Best Bites blog, who adapted them from Paula Deen

  • 3/4 C butter-flavored Crisco (I use the sticks)
  • 1 1/2 C sugar, divided
  • 1 large egg
  • 1/4 C molasses
  • 2 C flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp salt

Preheat oven to 350.

In a large mixing bowl, beat Crisco and 1 C sugar on medium speed until light, fluffy, and creamy. Add egg and molasses, and beat until thoroughly combined.

In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt. Add the flour mixture to the first mixture in 2 or 3 additions, beating until combined.

Scoop the dough and roll into 1″ balls. (I used a #70 cookie scoop.) Pour the remaining 1/2 C sugar into a small bowl and roll the balls in the sugar to coat.

Place cookie dough balls about 2″ apart on parchment- or foil-lined cookie sheets.

Bake about 8-10 minutes, or until the edges are set and the tops begin to crackle. Bake for less time for a chewier cookie, more time for a crispier cookie.

Cool for about 1-2 minutes on the tray, then transfer to a cooling rack.

Mine made about 3 dozen.

 

All right, y’all… have a merry one!

Hannah

1 Comment

RSS feed for comments on this post. TrackBack URL

Leave a comment

RSS