Happy November! Now that Halloween is over, the true holiday season is upon us! Why yes, I may begin to watch Elf soon (don’t tell Roberto), and humming some tunes that are only appropriate for next month may occur while I prepare my Thanksgiving dessert menu, but I just cannot help it. While I absolutely adore fall and all that it has to offer, November 1st-December 26th has me in a rather nonstop giddy state. Who knows, maybe there is just 100x the normal amount of love in the air, or maybe I am just super excited for Peppermint Mocha season (sorry, PSL, you no longer win!), but as of November 1st, general happiness is at an all time high!
So, of course, I had to bake a staple in the winter diet—ginger cookies. Growing up, my grandparents would always have a huge box of these in their house, and I would, not so sneakily, eat handfuls at a time. I used to just let them soak in milk or hot chocolate, get super mushy, and then eat them, about 10 in a sitting, before possibly going back for more. Wow, sugar obsessed much? Not ashamed!
As I now feel as though it is acceptable for me to purchase these forever favorite ginger snaps, I thought it would be even better to make my own version, so I don’t have to go back to the supermarket every other day to shamefully buy another box! With my addition of candied ginger, the spiciness of this cookie multiplies, and at the same time, brings the sweetness level down—this allows you to eat more of these, guilt free because your mouth isn’t screaming at you for a sugar overload! Best part of my ginger spice cookies? When you roll them in sugar and bake them, they form a nice, crisp outer shell, but leaving the insides soft and chewy, the most amazing combination of textures.
It’s a good thing that I am feeling extra full of love these days because, as much as I am obsessed with these cookies, my fiancé is even more! So go and take your cheery self into the kitchen, maybe put on a pair of favorite socks that happen to have reindeer on them, or your coziest snowflake sweater, and get to baking!
Butter—6 oz, or 12 TBL
Brown Sugar—8 oz, or 1 ¼ C
Molasses—2.75 oz, or ¼ C
Flour—12.5 oz, or 2 ½ C
Baking Soda—0.1 oz, or ½ tsp
Salt—0.05 oz, or ¼ tsp
Ground Ginger—0.15 oz, or 2 tsp
Candied Ginger (cut into small pieces)—0.75 oz, or 1 TBL
Allspice—0.1 oz, or ½ tsp
Black Pepper—0.1 oz, or ½ tsp
Sugar—as needed to roll dough in
In the bowl of your mixer, cream together the butter and brown sugar.
Once smooth, add in your egg and molasses. Mix until combined.
Sift together all of your dry ingredients and then slowly add to your creamed mixture.
Once the dough has formed, add in your chopped candied ginger.
Transfer your cookie dough either into another bowl or wrap it in plastic, allow it to firm up in the refrigerator for about an hour.
When you are ready to bake your cookies, preheat your oven to 350˚ F.
Form your cookie dough into whatever sized balls you would like, 2 oz is the perfect cookie size to me!
Roll them in sugar and then put on a sheet pan that has been sprayed with nonstick spray.
Press down slightly.
Put into your preheated oven and bake for 12-15 minutes.
Remove from the pan and allow to cool slightly before eating.