If you want crispy, crinkly, snappy ginger cookies, these aren’t them. But soft, chewy-cakey, velvety? Gotcha covered.
This is my favorite spice cookie and it gets BETTER as it ‘ages’. Make these a couple days ahead of when you want to serve them, wrap tightly, and put away for a sweet nap. So comforting.
Pour yourself a cup of Chai tea and slip one of these beauties onto your saucer – sit back, soothe your soul, and overdose on spices. The perfect way to spend a Holiday afternoon.
Lots of photos…just cause they are so gorgeous!
1/2 cup butter, softened
1/4 cup reduced-fat cream cheese, softened
1 tablespoon water
1/4 cup mild molasses
2 cups flour
1 tablespoon ground ginger (yes…a Tablespoon)
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
In a large bowl beat the butter, cream cheese, WL granular, and WL Gold until light and fluffy. Beat in the egg, water, and molasses.
In a small bowl combine the flour, ginger, cinnamon, cloves, nutmeg, soda, and salt. Add all at once to the butter mixture and beat just until combined. Cover and chill dough for at least 2 hours – I do it overnight so it’s very cold.
Preheat oven to 325 degrees. If you can, use parchment paper to line a sheet with. Drop dough by a very rounded tablespoon (or 1/3 cup – seriously. I love BIG cookies!) onto a baking sheet and sprinkle with WL granular. Bake for 10-12 minutes depending on the size, or until just set. (I sprinkle with granular again while they are still warm.) If using paper, simply slide off entire thing onto a rack and cool completely. If not, let them sit on the baking sheet for a moment to set and then remove to a wire rack to cool.
Makes 30 cookies.
Per Cookie: Calories 81, Fat 4 gr, Protein 1 gr, Sugars 5 gr, NET Carbs 10 gr, Sodium 11 mg