Photography by Andrew Grinton
Food styling by Ruth Gangbar
First published in Wish Winter 2004
Christmas | Baking | Ginger | Snacks | All categories...
food
Helen’s Snappy Gingers
The flavour of this classic cookie gets revved up with espresso.
Ingredients (Makes 3 dozen cookies)
| 2/3 cup | unsalted butter, room temperature |
| 1/4 cup | dark-brown sugar |
| 1 cup | granulated sugar |
| 1 | egg yolk |
| 2 tbsp | blackstrap molasses |
| 1 cup | all-purpose flour |
| 1/2 tsp | baking soda |
| 1 1/2 tsp | ground ginger |
| 1 tsp | ground cinnamon |
| 1/2 tsp | ground cloves |
| 1/2 tsp | ground allspice |
| 1 tbsp | ground espresso |
| 1/4 tsp | salt |
Instructions
- Preheat oven to 350F.
- In a bowl, cream together butter, brown sugar and 1/2 cup granulated sugar until light and fluffy.
- Add egg yolk and molasses, and mix well.
- In a separate bowl, combine flour, baking soda, ginger, cinnamon, clove, allspice, espresso and salt. Mix these into butter mixture. Refrigerate dough for 30 minutes.
- Roll chilled dough into 2 logs 1-inch in diameter, wrap in waxed paper and freeze. For a mix of cookie sizes, vary the diameter of the log.
- Remove from freezer, let dough stand for 10 minutes, unwrap and slice into 1/4-inch rounds.
- Dip the top of each round in remaining granulated sugar.
- Place rounds, sugar side-up, 2 inches apart on a parchment-lined baking sheet. Bake for 10 to 12 minutes.
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Carla writes:
These are the best-est cookies ever! I have made them for the past 2 years, and have always gotten rave reviews. The espresso powder is not easy to find, but gives the cookies a warm, complex flavor. Enjoy!
—posted December 1, 2006 at 8:33 p.m.
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