Saturday Six

What I didn’t post was spritz cookies that never all got baked and those that did were eaten, lol. And this chewy gingerbread cookie recipe, which was made, but it needed to chill and it was too late to wait and bake. I will say the dough was very good, with some heat at the end. (I can’t really do heat of any kind.) Everyone else didn’t mind it, and it did have a nice complex flavor.

Chewy gingerbread cookies, from nyt

Servings: 24 cookies
Ingredients
    • FOR THE COOKIES:
    • 14 tablespoons/200 grams unsalted butter, cut into pieces
    • 3 tablespoons/50 grams finely grated fresh ginger
    • 1 tablespoon ground ginger
    • 2 teaspoons ground cinnamon
    • 1 teaspoon freshly ground black pepper
    • ½ teaspoon freshly grated nutmeg
    • 2 cups/240 grams confectioners’ sugar
    • 3 tablespoons/60 grams unsulphured molasses
    • 1 tablespoon vanilla extract
    • 1¼ teaspoon kosher salt (Diamond Crystal)
    • 1 teaspoon baking soda
    • 1 large egg, room temperature
    • 2 cups/250 grams all-purpose flour
    • FOR THE COATING:
    • ¼ cup/50 grams granulated sugar
    • 2 teaspoons ground ginger
Steps
    • In a medium saucepan over medium, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Remove from heat, then whisk in the fresh ginger and ground spices. Scrape the butter and any brown bits at the bottom into the bowl of a stand mixer (or into a large bowl if using a hand mixer). Set aside until cool, slightly solid, but still creamy, about 20 minutes in the refrigerator or 2 hours at room temperature.
    • Add confectioners’ sugar, molasses, vanilla, salt and baking soda to the cooled butter. Mix on low with the paddle attachment, stopping once to scrape the bowl and paddle, until creamy and combined, about 1 minute.
    • Add the egg and mix on medium until pale and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour and mix until evenly combined, about 30 seconds. Cover and chill for at least 2 hours and up to 3 days before baking.
    • Prepare the sugar coating: In a small bowl, stir together the sugar and ground ginger. Line two sheet pans with parchment paper, arrange the racks in the upper and lower thirds of the oven, and heat oven to 375 degrees.
    • Using a #40 cookie scoop or two spoons, scoop the cookie dough into 2-tablespoon portions (30 grams). Roll the portioned cookie dough into balls and coat in the ginger sugar. Arrange on the sheet tray at least 1 inch apart and bake until set and lightly browned around the edges, about 10 minutes. Transfer to a wire rack to cool.
Notes
    • Cookies are best eaten the day they are baked. Cookie dough portions can be frozen, then coated in sugar and baked from frozen as needed. No need to thaw; bake frozen portions for
 
And these are the crinkle cookies. A definite keeper imho. Very peppermint, and on top of that they added four good size 8”? crushed candy canes, but it must’ve been at least a double batch as there were far more than 15 cookies.

www.allrecipes.com

Chocolate-Peppermint Crinkle Cookies

These chocolate peppermint crinkle cookies are deliciously fudgy with just the right amount of peppermint flavor. Perfect for Christmas cookie swaps.
www.allrecipes.com www.allrecipes.com
 
They all look fantastic! Nice to have friends that enjoy baking, must have been fun. Are those Snickerdoodles I see? One of my favorite cookies.
 
monj said:
They all look fantastic! Nice to have friends that enjoy baking, must have been fun. Are those Snickerdoodles I see? One of my favorite cookies.
Click to expand...
Oh yes, snickerdoodles are a must. I have named my snickerdoodles after the girl that hosted, which was one of the little girls back in the day. She came up with the idea of adding a little extra cinnamon sugar after they come out of the oven. I’ve had so many people say what have you done different to the snickerdoodles, they’re so good? Lol, more cinnamon sugar!
 
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