Ginger Spice Cookies

Total Time:
3 hr 48 min
Prep:
1 hr
Inactive:
2 hr 30 min
Cook:
18 min

Yield:
about 3 dozen cookies, depending upon shape
Level:
Intermediate

Ingredients
  • 1 -inch knob peeled fresh ginger or 2 tablespoons prepared ginger juice
  • 3 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground allspice
  • 1/2 teaspoon freshly and finely ground black pepper
  • 1 cup unsalted butter, room temperature cut into pieces
  • 1 cup superfine sugar
  • 2/3 cup molasses, preferably sorghum
  • Icing:
  • 1/4 cup water
  • 3 tablespoons egg white powder
  • 2 cups confectioners' sugar
  • Food coloring, sprinkles, candies, or colored sugars as desired
Directions

Puree the ginger in a mini food processor with 2 tablespoons water. Squeeze and strain juice through cheesecloth or a fine mesh strainer. Discard the ginger pulp. Reserve the juice.

Sift the flour, baking soda, salt and spices into a medium bowl, then whisk in the pepper; set aside.

Cream the butter and sugar with a handheld mixer until light and fluffy, about 1 1/2 minutes. Add the molasses and ginger juice and beat until evenly incorporated, about 2 minutes. (Stir together with a spatula if needed.) Gradually blend the dry ingredients on low speed into the butter mixture until you have a crumbly mixture. Bring the dough together by hand pressing and kneading lightly until moist, but not tacky. Divide into 2 equal portions, press into disks about 1/2-inch thick. Wrap in plastic and chill for at least 1 hour or overnight.

Position racks evenly in the oven and preheat to 350 degrees F.

Dust the dough and a work surface with flour. Roll the dough about 1/4 inch thick. Cut out cookies into desired shapes. Transfer to a parchment lined baking sheet. Bake until the cookies are a rich tawny brown, about 18 to 20 minutes. Cool on a rack.

For decorating: Whisk the water and egg white powder in a medium bowl until foamy and smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. For multiple colors divide the icing into batches and add a food coloring as desired. Spread or pipe the icing onto the cookies. Finish with sprinkles, or candies. Let rest on a rack until the icing sets, about 30 minutes.

Cook's Note: For a chewier cookie, roll them 1/3 to 1/2-inch thick and bake for 16 to 20 minutes.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.


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    BEST COOKIES EVER!!!!!!!!!!! I make them every Christmas. I don't fuss with the fine sugar or the ginger juice. I just grate in about an inch of fresh ginger and they are the best. THE BEST EVER!!!!!!!!!!!
    These are the best. My family has come to expect these from year to year. They symbolize the Christmas season for us all. I love them and anticipate making them every year. They are so GREAT!
    I just baked these cookies tonight... i did it and puff they burned =( of course im not an expert on cookie baking, but right now i have a batch which i cut thiicker and im using half of the time checking every 3 minutes just to not ruin them.
     

     
    I will buy in the future the brand of molasses they recommend and try again, because the brand i had at the moment the flavour was way too strong and a little tangy (golding farms), and i also prefer another teaspoon of ginger ground powder.
     

     
    My batch of the thicker ones and frozed for 2 hours, they are just done and look and smell very nice..
     

     
    i baked them for 12 minutes because they were thicker i baked it until i pressed my finger and the dough didnt stay down...
     

     
    nice i cant wait for them to cool off!!!!
    I love this recipe, it will definately be added to my Christmas baskets this year and every year. However, my only problem was with the baking time; I ruined a batch because I put them in for the minimum time, which was still too long and the edges burned. Fourteen minutes seems to be enough time.
    With the "extras" this recipe calls for -- from the ginger water to the superfine sugar -- you'd think this would be a special cookie. No big deal. If you make them, roll extra-thick, as they tend to get hard.
    The cookies had just the right amount of kick to them with the spices The black pepper really brings out the flavors. You will only want to bake them for about 8 minutes though. Much longer and they burn. I did most of them a little thicker and they turned out a little softer (more to our liking) and I still got plenty of cookies. Wish I would have made less because they are so addicting!
    I will make these every year at Christmas time. However I only cook them for 8 minutes and there great.
    I made a batch shaped in heart-shaped tins for my husband but ate a few myself.
    I used gingerbread cutouts so everyone expected these cookies to be standard gingerbread. They were delightfully surprised. I used some blackstrap molasses -- not the best idea -- I should have stuck to the recommended sorghum molasses. I had no idea the types of molasses available!: http://web.foodnetwork.com/food/web/encyclopedia/termdetail/0,7770,4063,00.html
    These had the best flavor of any gingerbread cookie I've baked. My Mom won't stop raving about them. I don't know how important the ginger juice is but it wasn't difficult to make with a food processor. Delish!
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