Spiced Ginger Cookies

Some of our fondest memories are attached to our five senses. 

The warm hug of your favorite aunt. The smell of freshly picked berries in summer.  Glorious sunsets over the gulf spent with your spouse on a deep-sea fishing trip.  The song which played during your first dance as husband and wife.  The taste of gingersnap cookies shared with grandma at tea time.  The latter is my memory of the moment.  I loved sitting next to grandma as she poured cups of orange pekoe or earl grey tea, the perfect accompaniment to her store-bought gingersnap cookies.  My grandmother was very advanced in her years, but sharp as a whip for the longest time.  She told me many stories of people she knew, friends, former neighbors during our tea time.  When I bake a batch of these cookies, I have such a warm feeling from her spirit, and that everything will be okay.  Grandma K, you would have loved this cookie…

• 1/2 cup butter (1 stick) at room temperature
• 1 cup sugar
• 1/3 cup molasses
• 1 egg
• 2 cups flour
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 Tbsp ginger powder
• 1 tsp Saigon cinnamon
• 1/4 tsp allspice powder
• 1/4 tsp pepper (fine grind black pepper)
• 2 Tbsp crystalized ginger, chopped fine
• 3/4 cup confectioner’s sugar (set aside)

Beat the butter, sugar, and molasses until smooth.  Add the egg and beat.  Sift the dry ingredients, leaving out the confectioner’s sugar.  Add the dry mixture to the butter and beat on low.  Stir in the crystalized ginger.

Spoon the dough into 1.5 inch balls, then roll in the confectioner’s sugar.  Place the balls on a greased cookie sheet, or silicone pad on a sheet, even parchment paper will work.  Keep the cookies 2 inches apart.

Bake at 350 F for 9 minutes for chewy cookies, 13 minutes for crisper cookies.  Let the cookies cool on the pan until firm then remove to a rack to finish.  Store in airtight containers until ready to serve.

Tidbit: Use room temperature dough and back off the flour a touch, these cookies will spread and crack more.  If the dough is chilled first and a little more flour is added, the cookies do not spread out as much and appear smooth on top, which is better for making shapes which will be adorned with icing later.

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