Sweet Gingerbread Spice Makes You Think Twice

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It’s early November, and the seasonal line-ups are changing. Bridgehead and Starbucks are bringing out their rustic, flavourful spices: chai, pumpkin, gingerbread.

`Tis the season of self-indulgence, after all.

I long for the aromatic beauts that are so perfectly placed in the pastry display cases. Chai shortbread. Pumpkin loaf. Ginger cookies. I wait patiently all year for their grand arrival, and then promptly devour them. I can’t control myself. They’re in a league of their own.

If the opportunity presents itself, you can’t just say no.

And if you can, you’re lying.

But I’ve yet to find a good ol’ fashioned ginger-molasses cookie.

The ones I do find are crunchy, far too sweet, and lack the potent heat that I associate with ginger. I’m not looking for a sugar cookie featuring powdered ginger.

I long for the sweet heat that dances across my tongue, lingering after the first bite. It lets me know that everything is OK – that November and December will be happy.

And I had to make things right.

I mean, it isn’t really winter without a good spiced cookie, right?

Some of my holiday spices!

Val’s Ninja Bread Cookie Recipe

Difficulty Level:  1.1

Can you stir things with your hands?

Warning:  Do not inhale cloves. You will regret it. And I’m not joking.

 

Step One: Flour Powder!

Get a bowl. A fairly decent sized bowl. You want to have room in this thing. This recipe is hands-on. Really.

In they go:

  • 2 cups flour, regular or gluten free
  • ½ cup sugar
  • 1 tsp baking soda
  • ¼ tsp salt

Stir this stuff really well.

 

Step Two: It’s Getting Hot in Here. So Take Off All Your Cloves.

Fresh, whole spices really work best in this recipe. If you can, grind them yourself.

Add this stuff, too:

  • 2 ½ tbsp ground ginger
  • 1 tsp cinnamon
  • ½ tsp cloves

Stir. Stir. Stir.

 

Step Three: Liquefy!

Part the dry goods, making a circle or well in the middle. Pour the following into it:

  • ½ cup vegetable oil
  • 1 tsp vanilla
  • ¼ cup molasses
  • ¼ cup milk

Get your hands in there and mix until you have a nice cookie dough consistency.

 

Step Four: Shake n’ Bake

Preheat your oven to 350F. Grab a cookie sheet and put some parchment paper on it.

Roll your dough between your palms and make thick, flattened ovals.

Bake for 10 – 15 minutes.

Enjoy!

Cookies!

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SANJA VALENTINA CIMESA

Val is an aspiring editor and loves all things creative. She splits her time between kitchen shenanigans,  painting surrealist pieces, and being an active member of the alternative model community. She travels often with her bicycle, Charlotte.

She has been featured in Snap Oshawa, Carleton University’s Self Defense Ad campaign and Farm Boy’s Recipe section.

Connect with me: Facebook. Twitter. Model Mayhem.

Blogs I follow: Chocolate Covered Katie. Oh She Glows. Cooking Comically.