spice cookies: two ways — Sweet/tart Seattle

I love to bring people treats—practically speaking, it’s a great way to make sure that I don’t subsist solely on baked goods, but really, I love seeing people smile when they realize that I brought them a little treat, just because.

so you can imagine how excited I was to see this idea formalized by the wonderful Dorie Greenspan. Dorie has been working on her forthcoming cookie cookbook (which is GREAT!) and started giving away cookies so she wouldn’t be overwhelmed by the test batches. she started the #cookiesandkindness project, inviting other bakers to share cookies, to "make the world a sweeter place." I found the perfect opportunity to participate in the project when I was heading to a trade show where I would see lots of colleagues. I thought about what cookies my friends would enjoy, and what would travel well, and decided that these spice cookies would be the perfect sweet treat for a busy fall day.

ginger molasses cookies

I begin making these cookies around October and continue making them throughout the holiday season. they are one of my go-to holiday cookies because they are compulsively delicious. crisp around the edges, a little chewy in the middle, and pleasantly spicy, they have just a little salt to bring out their sweetness.
because these are old-fashioned, the recipe calls for vegetable shortening. if you don’t want to use hydrogenated shortening, you can substitute in an equal amount of coconut oil, or just use butter. the different fats will impact your finished cookie. if you use shortening, the baked cookies will be soft and toothsome. using coconut oil will result in a soft, but slightly drier cookie. using all butter will result in a thinner cookie, which I usually underbake to leave the final cooled cookies with a bit more chew.

ingredients

¾ cup vegetable shortening, coconut oil or butter, at room temperature
¼ cup molasses
1 cup granulated sugar
1 egg
½ teaspoon vanilla extract
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon kosher salt
pinch of cloves

extra sugar for rolling cookies

method

preheat oven to 350 degrees Fahrenheit. line a rimmed baking sheet with parchment paper or a silpat mat. set aside.
in a small bowl, whisk together the flour, baking soda, spices and salt. set aside.
in a stand mixer fitted with a paddle attachment, beat the shortening (or butter, etc.) about 30 seconds to loosen it slightly.
slowly add the sugar and continue to beat until the sugar begins to dissolve. add the molasses and continue to beat on low, until the mixture is light and creamy.
add the egg and vanilla and beat the mixture until the egg in incorporated.
slowly add the dry ingredients, stopping the mixer to scrape down the sides and bottom of the bowl if necessary, making sure all of the dry ingredients are incorporated.
remove the paddle and scrape any dough still clinging to it back into the bowl.
let the batter rest for about 20 minutes.
pour some sugar for rolling into a small bowl and set aside.
using a cookie scoop (or two spoons) scoop out balls of dough onto your prepared baking sheet. (I use a 1 tablespoon scoop for my cookies.)
take a moment to gently roll the portioned dough balls between your palms to smooth them, then roll each ball in the sugar to completely coat it in sugar.
place the sugared dough back onto the prepared baking sheet, repeating until you have twelve cookies on the sheet, with about 2 inches between each cookie.
place the baking sheet in the oven and bake for 8-10 minutes, rotating the baking sheet half-way through the bake time to ensure even browning. the cookies will be golden brown around the edges, and slightly puffed when they’re done.
let the cookies cool on the sheet for about 5 minutes, before removing to a wire cooling rack.

this recipe makes 36 cookies. store baked cookies in an airtight container for up to three days.

lemon cardamom crinkles

I developed this recipe because I was craving a spice cookie that would be at home in the spring and summer. this one pairs lemon and cardamom, which I love together. the cardamom has a floral headiness, which is balanced by the zing of the lemon, and the honey adds a nearly undetectable spiciness in the background. as with the ginger molasses cookies, these use a little vegetable shortening, but you can substitute coconut oil or all butter if you prefer.

ingredients

6 tablespoons vegetable shortening (or coconut oil), at room temperature
6 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
¼ cup honey
1 egg
1/8 teaspoon lemon oil (optional)
2 cups all purpose flour
2 teaspoons baking soda
½ teaspoon ground cardamom
½ teaspoon salt
zest of one lemon

for rolling cookies
½ cup granulated sugar
¼ teaspoon ground cardamom

method

preheat oven to 350 degrees Fahrenheit. line a rimmed baking sheet with parchment paper or a silpat mat. set aside.
in a small bowl, whisk together the flour, baking soda, cardamom and salt. set aside.
in a stand mixer fitted with a paddle attachment, beat the shortening (or butter, etc.) about 30 seconds to loosen it slightly. slowly add the sugar and continue to beat until the sugar begins to dissolve.
add the honey and continue to beat on low, until the mixture is light and creamy.
add the egg and lemon oil, if using, and beat the mixture until the egg in incorporated.
slowly add the dry ingredients, stopping the mixer to scrape down the sides and bottom of the bowl if necessary, making sure all of the dry ingredients are incorporated.
remove the paddle and scrape any dough still clinging to it back into the bowl.
let the batter rest for about 20 minutes.
pour the rolling sugar into a small bowl, add the cardamom and stir to mix it in. set aside.
using a cookie scoop (or two spoons) scoop out balls of dough onto your prepared baking sheet. (I use a 1 tablespoon scoop for my cookies.)
take a moment to gently roll the portioned dough balls between your palms to smooth them, then roll each ball in the sugar to completely coat it in cardamom sugar.
place the sugared dough back onto the prepared baking sheet, repeating until you have twelve cookies on the sheet, with about 2 inches between each cookie.
place the baking sheet in the oven and bake for 8-10 minutes, rotating the baking sheet half-way through the bake time to ensure even browning. the cookies will be golden brown around the edges, and slightly puffed when they’re done.
let the cookies cool on the sheet for about 5 minutes, before removing to a wire cooling rack.

you can make the dough for both of these cookies in advance and store it in the refrigerator for up to three days, or freeze it (well wrapped of course) for up to a month. thaw overnight in the refrigerator before scooping and baking.

this recipe makes 36 cookies. store baked cookies in an airtight container for up to three days, or wrap in festive ribbons and help spread the #cookiesandkindness project.