Archive for December 23rd, 2009

Sweet and Spicy

Looking for a last-minute Christmas cookie? These Ginger Crinkle Cookies are for you! They are fast and easy to make, and fill your house with the scents of the season as they bake. Time your baking right so that you take them out of the oven just before your guests arrive, and you won’t need to do anything else to get them in the holiday spirit. I’ve made these cookies three times in the last couple weeks, because they are so tasty and have been gobbled up in no time flat!

Thanks to the applesauce in the batter, these cookies are soft and chewy in the center, with crisp crunchy edges – perfect for all cookie lovers. The fresh ginger gives them a nice spicy kick, and sets these cookies apart from more traditional gingerbread. Drizzled with a sweetly spiced Lemon Icing, they carry quite a citrus zing!

Ginger Crinkle Cookie Ingredients:

3/4 cup Earth Balance, softened
1 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1 Tblsp. grated fresh ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/4 cup applesauce
1/4 cup molasses
2 2/3 cups all-purpose flour
1/2 cup sugar, for rolling

Preheat your oven to 350 degrees F.

In a large mixing bowl, beat Earth Balance with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, fresh ginger, cinnamon, cloves, and ground ginger. Beat until combined, scraping sides of bowl occasionally. Beat in applesauce and molasses. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Shape dough into 1-inch balls. Put the extra 1/2 cup of sugar in a small bowl, and roll your dough balls in the sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet.

Bake for 8-10 minutes or until edges are set and tops are crackled. Cool on cookie sheet for 1 minute, then transfer cookies to a wire rack and let cool completely. Makes 48 cookies.

When cookies are cool, fill a pastry bag fitted with a very small round tip with Lemon Icing. Pipe icing onto cookies in a zig zag pattern. Or, thin icing with additional lemon juice to make icing of drizzling consistency; use fork tines to drizzle icing over cookies.

Lemon Icing Ingredients:

1 cup powdered sugar, sifted
1/4 tsp. cinnamon
1-3 Tblsp. freshly squeezed lemon juice

In a small mixing bowl, stir together the powdered sugar, cinnamon, and 1 tablespoon of the lemon juice. Add more lemon juice as necessary to make icing of piping consistency.

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December 2009

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This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 Unported License. Photos, Original Recipes & Text ┬ęcookiesandcandids 2008-2010 unless otherwise indicated. All rights reserved. If you repost any material from this blog, please give credit by including a link back to me. Thank you!