Ginger is one of those smells that just screams winter. The aroma of ginger evokes a sense of warmth on the bitterest cold days, which we seem to have an excess of here in Ohio. It’s no wonder gingersnaps are such a popular Christmas cookie. Besides, ginger is really medicinal. It is frequently used in Chinese medicine to treat a variety of ailments ranging from high cholesterol to constipation. In the US it seems mostly to be used to combat dyspepsia and nausea. Because ginger is full of antioxidants it can also help combat a cold or flu. But that is not why we eat ginger. We eat it because it tastes good and ginger tastes especially good in a molasses cookie. Add on a lemony glaze and these cookies become the bees knees.
The Cookies:
- 1 cup butter
- 1/2 cup sugar
- 1/4 cup dark molasses
- 1/3 cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/3 Tablespoons ground ginger
- 1 1/4 teaspoon Vietnamese cinnamon (if you only have regular use 1 teaspoon)
- 1/2 teaspoon cloves
- 1/4 teaspoon black pepper (fresh ground, of course)
- 2 1/2 cups flour
- 1/4 teaspoon salt
- 1 Tablespoon baking powder
The Glaze:
- 1 cup confectioners sugar
- 1/4 cup lemon juice
- zest of 2 lemons
- 1 teaspoon lemon extract
Preheat your oven to 350 degrees. Cream the butter and sugar until light and fluffy (if you are using a stand mixer I recommend using your paddle mixer, this dough is sticky). Add in vanilla, egg, honey, and molasses and beat until smooth. In a separate bowl, mix the dry ingredients. Add dry ingredients to the wet in 3 additions, mixing well after each addition.
After the dough is made, form cookies into 1 inch balls placing them 1 inch apart on a cookie sheet covered in parchment. Bake cookies for 10-12 minutes, rotating once.
Cool cookies on sheet for 3 minutes, then transfer to a wire rack to complete cooling. After cookies are cooled mix lemon juice, zest, extract and confectioner’s sugar. Using a pastry brush, coat the cookies in a coat of glaze. Allow the cookies to dry (about 5 minutes) and apply a second coat. Once dry, they are ready to eat.
These cookies can be stored in the freezer for 2 months. Line a container with wax paper place cookies in a single layers separated by sheets of wax or parchment paper.
