3 spice cookie recipes
Ginger Snaps
12 tablespoons unsalted butter
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon pepper
pinch cayenne
3/4 teaspoon kosher salt
1 1/4 cups packed (8 3/4 ounces) dark brown sugar
80 g (1/4 cup) molasses
2 tablespoons finely grated fresh ginger
1 large egg plus 1 large yolk
12.5 oz (2 1/2 cups) all-purpose flour
2 teaspoons baking soda (not a mistake!)
sugar for coating dough
Heat butter in 10-inch skillet over medium heat swirling pan
frequently until foaming subsides and butter is just beginning to
brown. Pour butter into large bowl and whisk in ground ginger,
cinnamon, cloves, pepper, and cayenne. Cool slightly, about 2
minutes.
Add salt, brown sugar, molasses, and fresh ginger to butter mixture
and whisk to combine. Add egg and yolk and whisk to combine. Add
flour, baking soda and salt and stir until just combined.
Cover dough tightly with plastic wrap and refrigerate until firm,
about 1 hour.
Adjust oven racks to upper-middle and lower-middle positions and heat
oven to 300 degrees. Form 2 teaspoon portions of dough into 1-inch
balls and roll in sugar to coat. Place on lined baking sheets.
Bake until cookies just begin to darken around the edges 25-30
minutes.
TO MAKE AHEAD: Dough can be refrigerated for up to 2 days or frozen
for up to 1 month. Let dough stand at room temperature for 30 minutes
before shaping. Let frozen dough thaw overnight before proceeding with
recipe.
Note: the baking time might be wrong. The first time we made these
they ended up too hard. The second time only the 28 minute batch was
crunchy. So control cookie size carefully and pay attention to
timing.
Ginger Moons
4 ounces unsalted butter
1/2 cup packed dark brown sugar
1 tablespoon finely minced fresh ginger
1 tablespoon powdered ginger
1/2 teaspoon vanilla extract
4.7 oz (1 1/8 cup) all purpose flour
1/4 teaspoon baking soda
pinch of fine sea salt
In the bowl of an electric mixer, cream the butter and sugar on medium
speed until smooth, about 3 minutes. Add the fresh ginger, powdered
ginger, vanilla, flour, baking soda, and salt; mix just until the
dough comes together. Roll dough into cylinders about one inch in
diameter. Refrigerate until firm.
Preheat the oven to 350. Move an oven rack to the middle position.
Slice cylinders of dough about 1/16 - 1/8 inch thick into full moons.
Place 1/4 inch apart on the prepared baking sheets.
One sheet at a time, bake the cookies until the edges are lightly
golden brown, about 7 minutes. Cool on the baking sheets set on wire
racks.
Pepparkakor
1 cup unbleached flour (6 oz if rolling, 5.5 oz of chilling and slicing)
1/2 tsp soda
1/4 tsp kosher salt
3/4 tsp ginger
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp cardamom
6 T butter
1/3 c sugar
90 g (1/4 c) light molasses
1/2 tsp orange oil (or 1 tablespoon grated orange rind)
Sift dry ingredients. Cream butter with sugar. Beat in remaining
ingredients. Stir in flour mixture, a third at a time. Chill several
hours. Roll out dough 1/8" thick and cut out with 2" cookie cutters.
Place one inch apart on greased cookie sheet. Bake at 350 for 7
minutes or until firm.
Enjoy!
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