Dessert

Ginger Spice Iced Cookies munchies recipe

by Kris   ⋅   November 10, 2007   ⋅   Comment now   ⋅    RSS

Ginger is so Autumn, doncha think? The warmth of fresh Fall spices really inspire the soul and tempt the palate.. why, the very mention of it causes me to spout jenky poetry, apparently.

These Ginger Spice Iced Cookies are so soft and chewy and gingery that someone better stop me.. I feel a haiku bubbling up.

“inviting fresh warmth
the Ginger Spice Iced Cookies
tickle the tummy”

Hoo boy.

I recently made these with a dual variation on the pristine white Royal Icing; thick and creamy or thin and crackly. These cookies handle either well, so it’s really your preference.

Ginger Spice Iced Cookies (Makes about 6 1/2 dozen cookies)

INGREDIENTS

• 4 3/4 cups all-purpose flour
• 2 tablespoons baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 3/4 pound (3 sticks) unsalted butter, room temperature
• 1 3/4 cups sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup molasses
• Royal Icing (recipe below)
• Paste or gel food coloring (optional)

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Royal Icing (Makes about 2 1/2 cups)

• 2 large egg whites, or more to thin icing (you can substitute 5 tablespoons meringue powder and 1/3 cup water for raw eggs)
• 4 cups sifted confectioners’ sugar, or more to thicken icing
• 1 lemon, juiced

Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.

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DIRECTIONS

1. Combine flour, baking soda, salt, baking powder, cinnamon, and ginger in a large bowl; sift, and set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. Beat, starting on low speed and increasing to high, until mixture is fluffy, about 2 minutes; scrape the sides of the bowl down once with a rubber spatula. Add eggs, one at a time, and vanilla; beat on medium speed until just combined, scraping down the sides of the bowl after each addition.

3. Turn off mixer. Add molasses, and mix on medium speed until just combined. Scrape sides of the bowl, and add dry ingredients. Mix, starting on low speed and increasing to medium high, until ingredients are just combined, about 30 seconds.

4. Transfer dough to a clean work surface. Roll the dough into four 1-1/2 inch diameter logs. Wrap in parchment or plastic wrap, and refrigerate until firm, 1 to 2 hours.

5. Heat oven to 350 degrees. Unwrap, and slice each log into 3/8 inch thick rounds. Place rounds on parchment-lined baking sheets. Bake until cookies crack slightly on the surface, 12 to 15 minutes. Remove from oven, and let cool on the baking sheet for 2 minutes before transferring to a cooling rack.

6. When completely cool, decorate with royal icing mixed with desired food coloring.

About the Author:

Kris Kobayashi-Nelson is an avid food adventurist who has tried everything from jellyfish to sea cucumber to chicken gizzards. Cinnamon-y iced cookies are an awesome treat to share, served up with some Mexican hot chocolate for added spice.