Ginger Spice Cookies
What’s that? It’s only September? And I’m posting a Christmas cookie recipe? I guarantee you though, these ginger spice cookies can be enjoyed any time of the year.
But let me tell you, I’ve been planning for Christmas cookies since July. I love thinking about Christmas cookies. I keep a running list on a note in my computer and meticulously plan which cookies I want to include in gift boxes that have a great balance of flavor, texture, and aesthetic. I want chocolate, vanilla, nuts, crunchy, crispy, and chewy.
This year I have big plans. I want to make the cookies all in one day with as little dishes as possible. Seeing that none of my friends are allergic to nuts, I’m going to start with the most neutral flavored cookies and work my way up to the chocolate cookies so as to not contaminate my stand mixer. I’m so excited.
Love ginger but not a fan of gingerbread?
I know everyone loves a classic gingerbread cookie around the holidays. I love the ginger taste but there is one flavor I’m just not a huge fan of: molasses. How could I get a tasty ginger cookie that still has that signature chewiness that molasses creates?
I stumbled upon Baked Ambrosia. I made a few modifications, including using all all-purpose flour and not a combination of almond flour. I also increased the flour amount slightly because I found the dough overly sticky and hard to work with. But otherwise, I loved it! The honey gave the cookie that sticky chew without adding any molasses flavor. This cookie is now in my Christmas cookie rotation.
Like Baked Ambrosia, I love dunking these cookies in melted chocolate or drizzling some on top. But I assure you they are also terrific plain.
Ginger Spice Cookies
- 3 1/4 cups (406 g) all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 cup (1 stick) butter, at room temperature
- 2/3 cup brown sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla
- 1/3 cup honey
- In a medium sized bowl, combine the flour, baking powder, salt, cinnamon, ginger, and cloves.
- In a separate large bowl using an electric mixer on medium speed, cream the butter and sugar together until smooth and creamy (about 2 minutes).
- With the mixer on medium-high speed, beat in the egg until fully combined. Add the vanilla and honey and beat until combined.
- With the mixer on low speed, add in the flour mixture until just combined.
- Transfer the dough to a container or plastic bag and refrigerate for 4 hours.
- Preheat oven to 350°F. Split the dough in half. On a lightly floured work surface, roll out the first half to 1/4 inch thickness. Use a cookie cutter to make shapes. Gather scraps and gently re roll as many times as necessary. Repeat with the other half of dough.
- Place as many cookies that will fit on a cookie sheet spaced at least 1 inch apart. These cookies do not spread much. Bake for 8-10 minutes or until edges have set. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Dip in chocolate or enjoy plain.
- This recipe was modified from Baked Ambrosia.