I love for things that are meant to be spicy, to really pack a punch. As a rule, I always use lots of extra chai when I make my morning drinks, hot or cold. As such, I've looked for a while for a truly spice-featuring autumn cookie that is still soft and chewy, regardless of when it is eaten. And I found it all in this incredible and easy recipe!
Ingredients:
2-1/4 cup all-purpose flour
1/2 tsp each: cinnamon, ginger, allspice, cloves, nutmeg
1 tsp baking soda
1/4 tsp salt
3/4 cup softened unsalted butter
1 cup sugar and 1/4 cup sugar divided
1 egg
1 tbsp orange juice or orange liqueur
1/4 cup molasses
- Whisk together all the dry ingredients.
- Cream the butter and sugar together till fluffy, add the egg, then orange juice/liqueur and molasses.
- Gradually add dry ingredients to butter mixture.
- Refrigerate 45 minutes. (This is important because otherwise the dough is too sticky to work with.)
- Roll dough into 1" balls then press into discs.
- Cover with 1/4 cup sugar and place on baking sheet about 2" apart.
- Bake on 350 for 8-10 minutes.
I personally think these are perfect for dipping in what I call "Snow Cream Steamers"...just a cup of milk with a tsp of sugar and vanilla extract heated up like hot chocolate. Excellent for snuggling up with a book!
these look absolutely wonderful! thanks for sharing!
ReplyDeletexx
Good morning Beautiful!
ReplyDeleteYour cookies are as tasty as they look in this pic. Thank you for
sharing your wonderful gifts....very yummy!!!!! I love you!
Orange flavour in "gingersnaps" ... have never thought of that before.
ReplyDeleteAnd I love that you put ALL the spices in! My gingersnaps recipe (which I never cook to the point of snapping, I like them chewy and soft) is one of the few that I don't follow to the letter: Always add MORE spices. Yumminess.
Now I want to bake ...