*Note: I received the below products for free in exchange for my honest review. All opinions expressed are my own.
ng> are exactly what the holidays constitute, with freshly, bold spices of ground whole ginger, cinnamon, allspice, black peppercorns, star anise and happily, molasses is included in there too. Yes!
That black peppercorn might sound a little odd to you, but it is amazing and there’s just the right balance of all the those spices to enhance the molasses flavor in these cookies to another level of deliciousness.
Raw Spice Bar sent me some of their flavorful spice blends and I’m loving this unpumpkin pie spice blend used in these cookies. It’s not the stuff you would find in the grocery store, you have to order it online.
RawSpiceBar is the best way to get freshly ground spices
They also have a subscription membership service offering freshly ground, small batch, recipe ready spices, spice blends, herbs and finishing salts.
They also offer gift sets and spice storage options too, so at least check it out here!
Very affordable, so if you have someone that loves organic spices, this is exactly what they would love to receive to cook and bake with.
I rolled these ginger cookies in some Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
Baking tips: I scooped these out and rolled them in the sugar and then placed them on a parchment lined baking sheet and put them in the fridge for 15-30 minutes before baking. Or you can place the dough in the fridge for 15-30 minutes and then scoop them out and roll them in sugar.
Either way works, but refrigerating a little if your dough is warm, it helps control spreading as much, increases the caramelization and enhances flavor all in a nutshell. But not necessary, I’ve made these without refrigerating and refrigerating both.
These are some really tasty, tasty ‘spiced’ Christmas cookies. Chewy and soft, soooo good!
Great with a cold glass of milk or hot chocolate!! YUM!
Soft and Chewy Ginger Spice Cookies
Ingredients
Cookies
- 3/4 cup unsalted butter softened to room temperature 12 tablespoons or 1 12 sticks
- 1 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 1/2 tablespoons Raw Spice Bar Pumpkin Pie Spice or see home-made recipe below
- 1/2 teaspoon salt
Sugar coating
- 1/4 cup granulated sugar for rolling I used Nielsen-Massey Madagascar Vanilla Sugar
Instructions
- Preheat oven to 375 degrees F.
- Line a baking sheet with parchment paper. Set aside.
Cookies
- In a medium mixing bowl, whisk together the dry ingredients: flour, baking soda, Raw Spice Bar Pumpkin Pie Spice or (cinnamon, cloves, nutmeg, ginger) and salt.
- Using mixer, on medium high speed, beat butter for 30 seconds. Add sugar and beat and continue beating for 3 minutes, until light and fluffy.
- Add egg and molasses and beat just until combined.
- Gradually add to the sugar molasses mixture and beat on low until combined.
Sugar coating
- Place 1/4 cup of sugar in a shallow bowl. Scoop cookie dough with a large (1/4 cup) or medium size (1 and 1/2 tablespoons) cookie scoop then form into a ball in your hands or you can use the shape of the scoop. Place in sugar and roll until covered.
- Place on a cookie sheet, leaving about 2" of space between cookies.
- Bake cookies - for large 2- 13 or for medium 9 to 11 minutes. Remove from oven and let cool a couple minutes the sheet. Transfer cookies to cooling rack to cool completely.
- Store in an air-tight container for up to a week.
Notes
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon ground ginger
Optional: Crushed cracked peppercorns, 5-8 grinds or 1/2 or 2/3 teaspoon
If you love spiced desserts, how about this Spiced Gingerbread Loaf with Lemon Cream Cheese Buttercream Frosting, or this Hearty Pumpkin Chai Spiced Oatmeal Cookies (Chocolate Chips or maybe even this German Spiced Apple Cake with Cream Cheese Frosting?
YUM!
Am I missing the peppercorn in the recipe? These sound intriguing but I want to make sure I don’t miss an ingredient!