When doing
research on the cookbook for the Kirby House (a restaurant in a Victorian-era
mansion), I discovered that the Victorians loved the “shockingly strong” taste
of ginger. And, when I first tasted these cookies, I immediately thought of
that description. Factor in a teaspoon of white pepper added to the mix, and you
end up with a cookie that has a “bite.” Don't’ worry – there’s enough sugar and
molasses to make this a VERY pleasant “bite” . . . one that invites you back
for seconds.
As I said in
the title above . . . I can’t stop eating them! They are actually what is
termed “refrigerator” cookies, meaning that the rather stiff dough is formed
into logs . . . so I can bake some warm cookies for now and refrigerate or
freeze the remaining dough so I have cookies on call!
Spice Island Ginger Cookies Makes
about 5 dozen cookies
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon white pepper
1/2 cup (1 stick) butter, at room temperature
1 cup granulated sugar
1 egg, beaten
1/4 cup molasses
1 teaspoon white vinegar
2 tablespoons finely chopped fresh ginger root – I grate
it
Sanding or other coarse sugar . . . for sprinkling on baked cookies
 |
| I use a spoon to scrape the skin off the ginger root. |
 |
| This is what it looks like once it is grated. |
1. Combine first 7 ingredients; set aside.
2. In a large mixing bowl, cream butter and sugar
well. Beat in egg.
3. Add molasses, vinegar and fresh ginger and mix
well.
4. Gradually work dry ingredients into creamed
mixture.
5 Shape dough into 2 or 3 logs about 2” in diameter (or adjust size to your
preference), wrap in plastic wrap or wax paper and refrigerate at least several
hours or until firm. Can also be frozen.
6. When ready to bake, preheat oven to 350°.
Cut longs into scant 1/4” slices. Place about 1/2” apart on lightly sprayed
nonstick or parchment-lined baking sheets.
7. Bake in preheated oven for 9 to 14
minutes, or until edges just start to brown.
8. Remove from oven, immediately sprinkle with sanding sugar (or any coarse sugar), and cool on racks.
Notes:
For crisp cookies, bake longer; for slightly chewy
cookies, bake a little less.
If you don’t want to wait for logs to get firm enough to
slice: Shape dough into 1” balls. Place on baking sheet.
Press with the bottom of a glass dipped in sugar to about 1/4” thick.
Bake 10 to 12 minutes.
Recipe without photos
. . .
Spice Island Ginger Cookies Makes
about 5 dozen cookies
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg, freshly grated is preferred
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon white pepper
1/2 cup (1 stick) butter, at room temperature
1 cup granulated sugar
1 egg, beaten
1/4 cup molasses
1 teaspoon white vinegar
2 tablespoons finely chopped fresh ginger root – I grate
it
Sanding or other coarse sugar . . . for sprinkling on baked cookies
1. Combine first 7 ingredients; set aside.
2. In a large mixing bowl, cream butter and sugar
well. Beat in egg.
3. Add molasses, vinegar and fresh ginger and mix
well.
4. Gradually work dry ingredients into creamed
mixture.
5. Shape dough into 2 or 3 logs about 2” in diameter (or adjust size to your
preference), wrap in plastic wrap or wax paper and refrigerate at least several
hours or until firm. Can also be frozen.
6. When ready to bake, preheat oven to 350°.
Cut longs into scant 1/4” slices. Place about 1/2” apart on lightly sprayed
nonstick or parchment-lined baking sheets.
7. Bake in preheated oven for 9 to 14 minutes, or until edges just start to brown.
8. Remove from oven, immediately sprinkle with sanding sugar (or any coarse sugar), and cool on racks.
Notes:
For crisp cookies, bake longer; for slightly chewy
cookies, bake a little less.
If you don’t want to wait for logs to get firm enough to
slice: Shape dough into 1” balls. Place on baking sheet.
Press with the bottom of a glass dipped in sugar to about 1/4” thick.
Bake 10 to 12 minutes.
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