Nothing says the holidays like a beautiful platter of freshly baked cookies. Every year, our Office Manager Jeni, kicks off the holiday season with a cookie party, a celebration of baking where her family and friends bring a few batches of their favorite confections, filling themselves with sweet treats. This year’s party was well attended and one cookie stood out from the rest…here’s more about it from Jeni:
This year was our 8th year holding the cookie swap and the same ladies come every year, looking forward to an afternoon without children or spouses and a time to enjoy a glass of champagne or a hot cup of coffee with friends who enjoy baking…and eating.
This Ginger Crinkle cookie this year was by far the crowd favorite – it was just sweet enough with a delicious bite of ginger, great with coffee, tea or a little spiked egg nog.
The recipe can be tweaked a little bit to add a little more or less ginger, cloves or molasses, depending on your taste. Also, we have used granulated sugar or sanding sugar rather than turbinado – either way is just delish.
We hope you enjoy these cookies as much as we do. You may want to make a double or triple batch because they go fast. Here’s how you can whip up a batch of your new favorite cookie:
Recipe courtesty of Jamie Deen.
Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup vegetable shortening
1/4 cup unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/4 cup molasses
1 large egg
1/4 cup plus 1 tablespoon turbinado sugar
Directions:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves. Add the shortening, butter and the brown and granulated sugars to the bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes. Slip in the molasses and egg and beat until well incorporated.
- Add the flour mixture by scoopfuls and beat until combined.
- Add the turbinado sugar to a small plate or bowl. Roll the dough into balls that are 1 inch in diameter (1/2 ounce in weight), then roll in the sugar. Place 12 balls on a baking sheet 2 inches apart. Bake the cookies 9 to 11 minutes, rotating halfway through the baking time. Cool on the baking sheets for 4 minutes, then continue cooling on wire racks. Repeat with the second batch.
