So this weekend was my weekend to make snack for church again. I'd had some lovely gingersnaps late last week, and they whet my appetite for a nice spice cookie. Then I remembered a cocoa infused ginger cookie recipe I'd gotten from a friend and had been meaning to try for some time now. I looked it over and made a few changes to it, like increasing the ginger to cinnamon ratio, and adding cloves and cayenne.
It was 8:00 on Saturday night when the kids settled and I set about scooping the chilled dough, rolling it into sugar crusted balls and getting them into the oven. Then I remembered - one of the members of our church is allergic to chilies! Not good. And I was out of butter that wasn't frozen solid. And it was going on 9:00pm.
I hurriedly Googled cookies made with oil and came upon another ginger cookie. This dough had equal parts ginger and cinnamon, and required no chilling. Bingo. Hubby washed up the mixing bowl and paddle while I assembled the ingredients. Grapeseed oil stood in for light olive oil. And again I added a touch of cloves. But no chili this time!
So which one was the winner? Well, I wasn't as fond of the chocolate and ginger together as I thought I'd be, so I liked the flavour of the second ones better, but they had a bit of an oily texture. Not unpleasantly so, but still not what I wanted. The texture of the cocoa ones is more cakey. So really, I'm still looking for a gingersnap recipe that I will make again. That said, the second batch was completely devoured and no one seemed to have a complaint.
Cocoa Ginger Cookies
1 1/2 C butter
2 eggs
1 C brown sugar
1 C white sugar
1/2 C molasses
2 tsp cinnamon
3/4 tsp ginger
1/4 tsp ground cloves
1/4 tsp cayenne
2 tsp baking powder
1/2 tsp salt
1/2 C cocoa
3 1/2 C flour
sugar for rolling
Beat the butter until smooth. Add the sugars, eggs and molasses and beat well. Add the spices, baking powder, salt and cocoa until blended. Then add the flour.
Chill the dough for 30 minutes to help with rolling.
Using a small disher or teaspoon, scoop out the dough. Roll it into balls and dip them into sugar. No need to flatten.
Bake on a parchment lined sheet at 350F for 10 minutes.
Makes about 4 dozen cookies that freeze nicely.
No-Butter Ginger Cookies
2/3 cup grapeseed or other neutral oil
1 cup sugar
1 egg
4 tablespoons molasses
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 tsp ground cloves
sugar for rolling
Preheat oven to 350F degrees.
Mix together the oil, sugar, egg and molasses. In a separate bowl, combine the dry ingredients and stir them into the oil mixture.
Drop dough by rounded teaspoons into dish of sugar to coat with sugar.
Place cookies on parchment lined cookie sheets about 2 inches apart.
Press with the back of a fork to flatten slightly if desired.
Bake for 8 to 10 minutes or until golden brown.
Remove from the oven and let cool for 1 to 2 minutes on the cookie sheets and then transfer cookies to wire racks to cool completely.
Makes 48
Posted on Tuesday, November 2, 2010 7:18 AM | By: Unknown
Category: chili , chipotle , chocolate , shortbread
I had a meeting last night, and I am the designated snack bringer. I wanted something simple that wouldn't make a huge batch, and came across this post about Chocolate Sriracha Shortbread. Chocolate, cinnamon and chili together in a crisp little buttery bite? Yeah, that got my attention.
Oddly enough, I didn't make the Chocolate Sriracha version. I don't have any Sriracha sauce right now. But I do have the chipotle powder called for in the original Epicurious recipe listed on that blog. The cookies didn't have any of the smokiness of the chipotle, but they did have a nice bite and a good hit of chocolately bitterness. I may replace the white sugar with dark brown sugar, but I wouldn't cut it back at all.
1/4 cup unsweetened cocoa powder
1/2 teaspoon chipotle chile powder
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 stick unsalted butter, softened
1/3 cup superfine granulated sugar
Preheat oven to 350°F with rack in middle.
Whisk together flour, cocoa powder, chile powder, cinnamon, and salt in a bowl.
Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy. At low speed, mix in flour mixture until well blended. Divide dough in half and pat out into 2 (7-inch) rounds (1/4 inch thick). Arrange rounds 2 inches apart on an ungreased baking sheet. Cut each round into 8 wedges (do not separate wedges). Prick all over with a fork.
Bake until dry to the touch, 16 to 18 minutes. Recut shortbread while hot, then cool on sheet (shortbread will crisp as it cools).
Technically these have almonds, as toffee bits do contain them. But I didn't realize that at the time (bad me for not reading more closely). And they were a big hit with family and friends.
Toffee Dream Cookies
2 1/3 all purpose flour
1 pkg (102g) instant vanilla pudding mix
1 tsp baking powder
1/2 tsp baking soda
1 C butter (if using unsalted add 1/4tsp salt to the recipe)
1 C packed dark brown sugar
2 eggs
2 tsp real vanilla extract
2 C toffee bits (I just used a whole package - I think it's slightly less)
1 Preheat oven to 375F. In a bowl, whisk together the flour, pudding mix, baking powder, baking soda and salt, if using. Set aside.
2 In a large bowl with an electric hand mixer, or in a KitchenAid, cream butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape down. Add eggs, one at a time, until well combined. Beat in vanilla. Scrape down the sides again.
3 On low speed, or by hand, slowly add the flour mixture until just combined. Mix in the toffee bits.
4 Using a cookie scoop or spoons, drop tablespoonfuls of dough about 2 inches apart on parchment lined cookie sheets. Bake one sheet at a time for 8-10 minutes, until the edges start to turn light golden.
4 Cool in pans on wire rack for 5 minutes before transferring the cookies directly to the rack to cool completely.
These first appeared on my main blog, A Single Step back in early Summer. These were such a hit that I've made them a few times since just at the request (demand) of my family.
Mocha-scotch Truffle Cookies
12 oz chocolate chips (not milk chocolate) - you could use a good dark chocolate
2 Tbsp butter
2 Tbsp instant coffee granules
3/4 C all purpose flour
1 tsp baking powder
1/2 tsp salt
3 eggs
1 C white sugar
1/4 C dark brown sugar
2 tsp vanilla extract
1 C butterscotch chips
Preheat oven to 325F and line a couple of baking sheets with parchment paper.
Using a double boiler (or not), melt together the chocolate, butter and coffee granules. Set aside to cool.
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
Beat the eggs (I used my stand mixer, but an electric hand mixer would work) and slowly add the sugars. Beat for a few minutes until light coloured. Add the cooled chocolate mixture and beat until smooth. Scrape down the bowl and add the vanilla.
On low speed (or by hand) add in the flour mixture and butterscotch chips until just combined.
Drop by tablespoonfuls onto prepared sheets (the batter is thick and sticky), about 2 inches apart. Bake one sheet at a time for 15-18 minutes, until the cookies are set at the edges and still slightly squidgy in the centre (they will take on a crackled appearance).
Cool on a wire rack (slide the parchment onto it to make it easier), and enjoy.
Today's snack was inspired by a recipe I came across at the Picky Palate blog. The original is called Cinnamon Roll Sugar Cookies, and can be found here. The recipe has been sitting in my "want to try" file for a while now, and I decided that with the decidedly Autumnal feel in the air a cinnamon spiced sweet would fit the bill for this week's snack.
Cinnamon Bun Cookies
2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1/2 Cup softened butter
1 1/2 Cups packed brown sugar
1 1/2 Tablespoons ground cinnamon
Frosting
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing
1. In an electric or stand mixer, cream the sugar and butter. Add the eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.
2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
3. In a small bowl combine the brown sugar and cinnamon.
4. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Trim to square the edges. Spread each rolled pieces of dough with 2 Tablespoons softened butter and sprinkle with about 1/4 Cup of the cinnamon sugar mixture.5. Start rolling from the long end closest to you. Using a sharp knife, cut into half, then cut each section in half and then in thirds (or even quarters if your log is longer). Place 2 inches apart onto a silpat or parchment lined baking sheet. With the lightly floured bottom of a drinking glass, lightly flatten each piece. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.
6. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Keep the frosting in the fridge until you're ready to use it. Then spoon it into a plastic freezer bag and snip off the tip. Drizzle the frosting over the cookies and serve.
Makes at least 6 dozen. The dough can be frozen for another day.