A few years ago a friend requested Ginger Bread cookies and gave me a bit of room to play. I’d bought a Pig cookie cutter and decided that if I was going to make some cookies, I was going to make some fucking spicy cookies that would stand out.
This is a single batch and makes a good amount depending on the size you’re making but it’s also easy to double and do as a large batch so you have plenty to pass out to friends since that’s what this whole season is about.
Mise
- Two mixing bowls
- A rubber spatula
- Sheet trays
- Parchment paper or silicone mats
- Hand mixer or whisk
- Some kind of cookie-cutter (obviously, I use a pig)
- Rolling pin
Ingredients
Dry
- 4 cups of flour (430 grams) Plus a cup or two extra just in case
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ tablespoon ground Cinnamon
- 1 Tablespoon ground Cloves
- ½ teaspoon ground Allspice
- 1 teaspoon ground Nutmeg
Wet
- 6 ounces Butter (room temp)
- 6 ounces Dark Brown Sugar
- 1 large (or two small) eggs
- 1 cup of Molasses
- 4 ounces fresh grated Ginger
Method of Preparation
- Pull out the Butter and set it in one of the bowls to get to room temperature
- Mix the dry ingredients in another bowl and set aside
- Peel and grate the ginger (4 ounces is a lot and this will take a minute).
- Blend the butter with the sugar and make sure you scrape the sides of the bowl to fully incorporate everything
- Add the egg, ginger and molasses to the butter and sugar and blend well.
Notes
- Cloves… More than the ginger, cloves really make these cookies pop.
- Fresh ginger is critical. Yes, it’s a pain in the ass to peel and grate but the difference between fresh and dried is the difference between good and great.
- There’s really not a “recipe” for the icing since it’s just powdered sugar and water blended to the desired consistency.