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Topic: One woman's quest to save the spice cookie  (Read 5940 times)
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Ms Jameson
« on: December 08, 2010 08:35:35 AM »

Hello, Craftsters.  

I've been a lurker for a long, long time, but I have never posted much and this is my first posted project.  It is rare that I find a topic I feel is as important as this one, so I guess it was time for me to share.  I'm talking of course about the diminishing number of spice cookies seen on Christmas cookie plates in recent years.  I feel that this disaster MUST be rectified, and NOW!

It may just be that you have forgotten how delicious the spice cookie is, or perhaps you just have horrible memories of the stale gingersnaps that your great-aunt Shirley used to give you when you were a child, but I assure you, spice cookies are a vital part of your cookie plate and trying this recipe will remind you of that fact!


3/4 cup butter (the recipe says shortening, but I don't keep it.  It goes rancid in my house.)
1 cup packed brown sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon fresh ground ginger (if you have it, the cookies are even better with the extra ginger)
1/3 cup granulated sugar

Cream the shortening and the brown sugar. Stir in the egg and molasses and mix well.

Combine the flour, baking soda, salt, cloves, cinnamon, and ginger. Add the flour mixture to the shortening mixture and mix well.

Cover and chill dough for at least 2 to 3 hours. OVERNIGHT IS EVEN BETTER.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Roll dough into balls the size of large walnuts. Roll balls in sugar and place 3 inches apart on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cool for one minute before transferring to a wire rack to continue cooling.

FYI, I am all for cutting sugar, but don't skip rolling these in white sugar before baking.  The sugar will caramelize and really give these a great crisp exterior but leave the inside dense and chewy.

« Last Edit: December 08, 2010 12:13:34 PM by Ms Jameson » THIS ROCKS   Logged
« Reply #1 on: December 08, 2010 08:57:56 AM »

Mmm...we make something similar at my house, call them spekulaas (dutch spice cookies) and instead of the 3 separate spices, we use pumpkin pie spice (which conveniently contains all of those)

"Unless someone like you cares a whole awful lot, nothing is going to get better, it's not!" -The Lorax by Dr Seuss
« Reply #2 on: December 08, 2010 09:03:40 AM »

These looks amazing! I, too, am a connoisseur of ginger and spice cookies. Well done and thanks for the delectable post!
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« Reply #3 on: December 08, 2010 09:11:04 AM »

never fear.  we too partake of the ginger crackle this time of year... in fact it was the first cookie both hubby and the bot put on the 'to make' list... tho im gonna try your cook time.. last year i was crunchier than i like...


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« Reply #4 on: December 08, 2010 09:20:10 AM »

Ooo these look so good. I'm bookmarking the recipe!

Anyone have a couple extra felting needles? I'll trade for them!


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« Reply #5 on: December 08, 2010 09:30:19 AM »

Oh yummy! You should enter these into the challenge- I know spiced cookies definately remind me of the holidays!
« Reply #6 on: December 08, 2010 09:56:58 AM »

these look delicious! i will definitely have to give these a go this festive season! yum yum yum!!! Thanks for the recipe  Smiley
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« Reply #7 on: December 08, 2010 10:48:16 AM »

The photo is mouth-watering.  Looking forward to trying the recipe. Many thanks
« Reply #8 on: December 08, 2010 10:52:02 AM »

Oooo. These do sound good. I think I'll make some of these for my family for Christmas. Does the dough freeze well? I'm trying to make better use of my freezer, and it would be nice to have these when I'm in a pinch for a dessert.

Ms Jameson
« Reply #9 on: December 08, 2010 12:05:59 PM »

Oh, I am so happy to see that there are so many spice cookie fans out there!  It warms my heart to know that this delicious little confection hasn't gone the way of so many other old fashioned treats.

You can absolutely freeze this dough.  I think it is better when it is frozen.  The longer the spices have time to get to know one another, the better they play together.
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