No matter where you are in the world or what you celebrate at this time of year, inevitably it will involve cookies. It’s one of my strongest early memories (baking with my Grandmother) and the thing I probably look forward to the most during the Winter celebrations. I’ve tried many recipes but I always come back to this classic shortbread and chewy, dark ginger cookie. I’m sharing with you my faves!
Author of Hollyhock Cooks and Hollyhock Garden to Table
Ginger Cookies – soft, chewy and spicy
Makes 20-40 cookies
3/4 cup soft butter
1/2 cup Blackstrap molasses
1 cup brown sugar
1 Tbsp fresh grated ginger
3/4 cup chopped crystallized ginger
2 1/2 cups all purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons ground cardamom
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
In a mixer, combine the butter, egg, molasses, sugar, fresh and crystallized ginger.
In a separate bowl, combine the flour with the remaining dry spices and baking soda.
Add dry ingredients to the wet and combine just until the dry bits disappear. Chill for 1 hr.
Preheat oven to 350.
Form dough into small balls. About the size of plums. Or limes. Or lemons. Or scoops of ice cream. Whatever your flavour.
Roll balls in cane sugar.
Bake on parchment for 12-15 min. Cookies will still be very soft when done. Allow to cool slightly before moving to cooling rack.
Moreka Jolar and Heidi Scheifley present Hollyhock Cooks at Hollyhock June 9 – 14 and October 18 – 23.