Peppergins: Tiny Soft Ginger Cookies
Cookies: the ultimate comfort food.
Some days you just need a cookie. Not every day, mind you, but there are those special times when a cookie really is the answer to all of life’s problems. Or, at least that’s what I choose to believe
There’s just something so magical about the cup of coffee I have around 3pm, which is at times, graced by the presence of a lovely little bite of happiness, aka, the cookie. I’ve often wondered if it’s because my mind reverts back to the 3:00 hour of my growing up years. I remember coming home from elementary school and heading for the kitchen to see what snack was calling my name. Sometimes there would be doughnuts, which was a somewhat common occurrance, since Dad liked them for his coffee breaks at work. Some times there would be little cakes, like Zucchini Bread.
Sometimes there would be Pogens.If you grew up in the 70′s, you’ll remember those. Uncle Bill worked for Pogens and would bring us cookies now and then. (Oh those Florentines and gingersnaps were so good!) Now, as tasty as those were……. if there were homemade cookies, life was all that much better, and I couldn’t wait to pour a glass of cold milk and indulge in my wonderful snack.
Cayenne Pepper + Ginger = Peppergins
Today’s blog is especially for my Mom. She loves ginger cookies, especially those that have a little kick to them. A few months ago she asked me to make up a good cookie recipe like that, and here they are. Before I shared them with you, I wanted to make sure she liked them, so I brought her some last week. They were a hit
PS: I use organic baking ingredients and free range eggs, and recommend them highly. Please enjoy!
Coconut oil (for greasing pan)
2½ c. flour
1 tsp. baking soda
2 Tbsp. ground ginger (yes, Tablespoons.)
½ tsp. cayenne pepper
2 sticks (1 cup) butter at room temp.
1¾ c. sugar, divided
¼ c. molasses
1 tsp. fresh lemon juice (I used Meyer lemon)
Preheat oven to 325°
Grease baking sheet with coconut oil; set aside.
Stir together the flour, baking soda, ginger, and cayenne pepper in small bowl; set aside.
Cream butter and approximately ⅔ of the sugar until fluffy. Add egg and beat till just combined.
Add molasses and lemon juice. Add ⅓ of the flour mixture and beat till just combined.
Repeat with remaining ⅔ of the flour mixture, scraping down sides of mixing bowl with spatula as needed.
Using a small spring scoop (mine’s just over 1″ across), scoop about a third of the dough into leveled rounds and place on clean surface. (I use a cutting board)
Pour remaining sugar into a small bowl. (A soup bowl works well for this). Place one dough ball into sugar, and gently shake the bowl until the ball is covered in sugar.
Lay sugared ball on baking sheet. Repeat with remaining dough balls, placing dough about 2″ apart on sheet. Finish the remaining dough in the same way, using one third at a time.
(If too many dough balls are formed at once, they’ll dry out and then the sugar won’t stick to them as easily)
Bake for approximately 12 minutes, until cookies are just firm to the touch.
Let cool on wire racks.
Once completely cooled, keep in airtight jar.
PS: Mom had a great idea: last night she messaged me & suggested putting in freshly grated ginger – oh YUM!
Another thought was putting in chopped crystalized ginger. That made my mind go to perhaps mincing it, putting it in a spice grinder with regular sugar, and rolling the dough balls in that mix. And people wonder where I get my good ideas…
…and for today’s video,
Wednesday & Pugsley Addams talk cookies
with a Girl Scout….
Hope you enjoyed the Peppergin recipe – please leave a comment and tell me what you think!