Homemade Holidays #3: Triple-Ginger-Bread CookiesPosted: December 20, 2012 | |
Here is the second cookies recipe from last year to make it into the baking spree this year. These soft, gingerbread cookies were an absolute fluke. But a glorious fluke, for sure. They are the ones that M requested specifically, a slightly cake-y cookie that is (again) not-too-sweet, even with the frosting. The frosting adds just enough sugar and moisture to these cookies, but feel free to try them without it if you feel so inclined. I also tried to save time and not roll these cookies in loose sugar before baking, but they look much more unfinished without the hint of sparkle from the coating.
The dough for these cookies doesn’t look “right”. It seems too sticky, to loose. But trust me, it’ll be okay. Cover the top with saran wrap and leave the dough overnight in fridge. After a night of chilling, it will be much easier to work with and will come together just fine. Believe in the dough!
- 2 1/4 c. White Rice Flour
- 1 1/2 c.Tapioca Starch
- 2 tsp. xanthan gum
- 1 tsp. salt
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. cinnamon
- 2 tsp. ground (dry) ginger
- 1/2 tsp. nutmeg
- 2 sticks of butter, softened
- 1/2 c. white sugar
- 1/2 c. molasses
- 2 Tbsp. fresh ginger, finely minced.
- 2 eggs
- 1/4 c. crystallized ginger, finely chopped
Whisk together all dry ingredients in medium bowl. Cream butter and sugar in large bowl. Add molasses, then fresh ginger, then eggs, one at a time; taking the time to fully incorporate each addition. Slowly add in dry ingredient mix, again, taking time to fully incorporate each portion of dry ingredients. Fold in crystallized ginger. Refrigerate overnight.
Preheat oven to 350 degrees F. Roll dough into 1″- 2″ balls and roll in loose granulated sugar until completely coated. Press onto cookie sheet with palm to flatten slightly. Bake for 12-14 minutes, until cookies are turning golden and tops are cracking. Remove from oven and use the bottom of a solid spatula to re-flatten to about 1/2 inch thickness. Allow to cool for five minutes before removing to wire rack to cool completely.
Mix 1/2 c. powdered sugar with 2-4 Tbsp milk and 1 tsp vanilla extract to make frosting. The frosting should be soft enough to puddle after it is spread on top of the cooled cookies, but thick enough not to drip down the edges. It should dry stiff, but not too hard, on top of the cookies.
Makes 2-3 dozen, depending on size of cookies.