Happy 2014 everyone!!! Make it an amazing one, with lots of good health, good food, and good times.
Here is the ginger cookie recipe, the last of three from my trio of holiday gift cookies that I had given for Christmas… Here are the Oatmeal Cranberry Orange Glaze and Red Velvet Crinkle cookies.
I know, finally. I was hoping to get this out to you sooner, but you know, life happens. It is a recipe worth waiting for (wink, wink), so there! Gosh it’s New Year’s day yet it feels like Christmas was ages ago, doesn’t it?
This is one of my favorite cookies, it not only tastes delish, it also makes the house smell amazing. Ginger, Cinnamon, Cloves…love those spices. And did I mention these are allergen-free and vegan? Yep, good stuff.
These cookies are a lovely hostess gift anytime of the year, with or without the chocolate, especially during the holidays. Or afternoon tea with cookies, yum. Super easy to make and freezes well. Enjoy!
Makes 4 dozen cookies
Ingredients
Cookies:
3/4 cup sorghum flour
1/2 cup organic millet flour
1/2 cup organic brown rice flour
1/2 cup amaranth flour
1/2 cup tapioca starch
1 cup firmly packed organic light brown sugar
3/4 cup Earth Balance Soy Free Spread or palm shortening
1/4 cup organic unsulphured molasses (can use blackstrap if you like that deeper flavor)
3 tablespoons organic chunky organic unsweetened applesauce
1 1/2 teaspoons organic ground cinnamon
2 teaspoons organic ground ginger
1 teaspoon organic ground cloves
2 teaspoons aluminum free baking soda
1/4 teaspoon kosher salt
1/8 cup organic evaporated cane sugar
1/4 cup demerara sugar
handful GF crystallized ginger, thinly sliced into small pieces (optional for decoration)
Glaze:
3 ounces dark chocolate chunks (I use Enjoy Life)
1 tablespoon Earth Balance Soy Free spread
Note: These cookies are delicious without the glaze, but super pretty and decadent with the dipped chocolate, especially for gift giving. Try them both ways.
Preparation:
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
Whisk to combine flours, ginger, cinnamon, clove, and baking soda in a small bowl, set aside.
In a stand mixer fitted with a paddle attachment, or with a hand mixer set on low speed, combine light brown sugar, earth balance, molasses, and applesauce until just combined.
Then raise speed to medium for 2 minutes, add the dry blend slowly and beat for 2-3 minutes, or until well blended. Scrape back in any remaining dry ingredients left at the bottom of the bowl, using a rubber spatula, or wooden spoon. It will be dense.
Wrap dough in wax paper and let chill in the refrigerator for 1-2 hours. Note: not necessary to chill the dough unless you are working in a hot kitchen, otherwise, continue to prepare cookies for baking.
Note: Dough can be frozen in an airtight container up to a month
Note: Sometimes I prepare and freeze my dough ahead of time to cut out prep time, then thaw the dough in the refrigerator overnight. I then let it sit on the counter for an hour or so before I bake. (Picture above is a double batch.)
Combine cane and demerara sugars in a small shallow bowl, set aside.
Shape cookie dough into 1 inch balls between the palms of your hands. Do not press down. Then dip each ball into the sugar crystals.Make sure to get a good amount of sugar all around for that pretty crackle.
Place balls onto baking sheets leaving 2 inches of space around each. They don’t spread much, but spreading out helps gives them heat circulation.
Update Note: I adjusted my recipe to bake at 375 F instead of 350 F, which doesn’t require the pressing down of each ball common for ginger cookies. The higher baking temp has also given my cookies a crunchy exterior with a softer center. If your dough is very chilled (resists a thumb imprint) you may want to slightly press them down to ensure they will spread.
Bake for 9-11 minutes (9 minutes if you like them chewy).
Let cool on the baking sheets for 10 minutes before transferring to a cooling rack to cool completely.
I needed to have some cookies before dipping, wouldn’t you?
Glaze:
Set a small saucepan over medium heat filled a third of the way with water, let it come to a simmer. Place a glass bowl or other heatproof bowl over, making sure the bowl does not touch the simmering water, or it may burn the chocolate. Add chocolate chunks and 1 tablespoon earth balance, stir occasionally until melted. Take the bowl off the saucepan and let it cool 10-15 minutes before dipping the cookies.
Place a baking sheet under a cooling rack (or line your baking sheet with wax paper).
Dip each cookie halfway then place on baking sheet. Place a little slice piece of crystallized ginger on top of the chocolate side. Before the cookies set, remove from the cooling rack and transfer it back on to your baking sheets to cool completely. The dipped cookies will stick to the cooling racks, if left to cool completely.
Chill for at least an hour before serving or wrapping as food gifts.
Can be stored in the refrigerator up to 5 days in an airtight container, or frozen for a month.
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