gingerbread cookiesAugust 4, 2012
it rained for the first time in a long time. and it rained all morning. and it sat waiting all afternoon. and now at 11pm, it’s raining old ladies and sticks. the humidity broke enough that i remembered it won’t be 102 forever. made me crave autumn. i’m looking forward to sleeping in on rainy weekends and long hikes and bike trips. also, cookies.
(adapted from) these gingerbread cookies
3 cups all-purpose flour (i used a mixture of apf, coconut powder, buckwheat flour, whole wheat flour, and oat flour)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
a few pinches of freshly ground pepper
a few pinches of fennel
a pinch of nutmeg
a dash of anise extract
a pinch of cayenne
1 teaspoon finely grated lemon zest
In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
Separately, beat butter, brown sugar, and egg until well blended. Add molasses, vanilla, and lemon zest and continue to mix until well blended.
Gradually stir in dry ingredients until blended and smooth.
let stand at room temperature for at least 2 hours or up to 8 hours.
Grease sheets and roll dough to a scant 1/4-inch thick.
375, 7-10 minutes
dough’s pretty good. it’s resting now. i used blackstrap; the dough mostly tastes of molasses.
cookies are definitely hearty! i didn’t measure the spices, and didn’t put enough cinnamon, allspice, nutmeg, or clove. the molasses is really overwhelming, and makes them really heavy. the best ones are undercooked, and a little doughy in the middle. good winter recipe. not my favorite. i like how gingery they are, though, and how little butter they require.