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Tuesday, August 6, 2013

chai or ginger spice cookies: two recipes in one

Delicious. Almost as yummy as that child.

He loves the batter. It's soooo good.


These cookies are based on classic ginger cookies. A little tweaking and I came up with a recipe that is pretty similar to a lot of cookie recipes already out there, but extra fun in that it's basically two in one. Just choose the spice blend you would like.

The ginger cookies taste of ginger, as they should, but they have a warmth that I find lacking in some ginger cookie recipes I've tried. They don't snap. These are not ginger snaps. They have a crispness to the outside rim, and a soft, chewiness in the center that makes it hard to stop munching.

The chai blend is very similar. The addition of cardamon is the biggest difference, but boy, does it ever change the cookie! Chai spice cookies are subtly warming and pair really well with a hot, black tea.

Two-In-One Spice Cookies
Cream together:
  • 1/2 c soft butter
  • 1 1/2 c raw sugar
    Option here is to make the cookies sugar free by replacing granulated sugar with 1 c date sugar -- pop 1 1/2 cups whole pitted dates into the blender and whiz to a paste
  • 1/8 c (2 Tbs) black strap molasses

Add 3 whole eggs and fluff.

Blend separately:
  • 2 1/2 c whole wheat flour
  • 2 1/2 tsp baking powder 
  • spices of choice

Add dry to wet and mix hard until smooth.

Chill for an hour if needed -- the dough should be just a little cool. If your butter wasn't fully room temperature soft, and if you worked quickly, you may not need to chill anything. But if you have a warm kitchen in the dead of winter or heat of summer, as I do, and as my mum does with her Aga running year round in England, it may be prudent to chill. At the right temperature, the dough isn't cold but doesn't stick to fingers. It becomes messy sticky when it gets too warm. 

Drop in rounded Tbs and bake 15 minutes at 350 F.

Yields approximately 3 1/2 dozen cookies. I typically drop the dough onto my baking sheets with a cookie scooper, like a mini ice cream scooper, and I usually get 4 trays of 8 per batch.

Ginger Spice:

1 tsp nutmeg 
1 tsp allspice 
4 tsp ginger (or 3 tsp powdered ginger and 1 tsp finely minced fresh ginger root)
3 tsp cinnamon
1/2 tsp ground orange peel
1/2 tsp Celtic sea salt

Chai Spice:

1/2 tsp nutmeg (optional)
1 tsp cardamon
3 tsp ginger
3 tsp cinnamon 
1/2 tsp ground orange peel
1/2 tsp Celtic sea salt


1 comment:

  1. Just chilling the ginger spice mixture in the fridge. Finally got round to making them. Life has been too busy lately.

    ReplyDelete