These spicy cookies (yes, that’s right) are the most unique cookies I have ever had but their lingering heat and the cinnamon chips make them one of my most favorite cookies. It’s basically a twist on the classic ginger snap. When my grandparents come visit us from Virginia over Christmas break, I always make these because my grandpa, Babop, loves them even more than me! The recipe may have a million and one ingredients but it all makes one delicious and scrumptious cookie.
Here’s the recipe:
- 3/4 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1/4 cup molasses
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons minced fresh ginger
- 2 1/4 cups flour
- 1 teaspoon cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground coriander
- 1/8 teaspoon cardamom
- 1/8 teaspoon white pepper
- 1 (10-ounce) package cinnamon baking chips (see Note)
- 3/4 to 1 cup turbinado sugar for rolling
In your mixer, beat together butter and sugars until light and fluffy. Next, beat in molasses, egg, vanilla, and freshly grated ginger. In a separate bowl, combine flour, cinnamon, baking soda, cloves, cayenne, salt, nutmeg, coriander, cardamom and white pepper. Gradually add to the butter mixture and mix well. Mix in the cinnamon chips and put the batter in the refrigerate for 1-2 hours or until easy to handle.
After anxiously waiting for the dough to set, preheat oven to 350 degrees and roll dough into 1-inch balls and roll in turbinado sugar. I use a small ice cream scoop to portion out the cookies. Bake 8 to 11 minutes, or until just set. Cool 2 minutes on pans before removing to wire racks to cool completely. You’ll love them!
Note: Cinnamon baking chips are a seasonal item, found in the baking aisle at major area supermarkets. So make sure to stock up during the holidays!
As I said before, these cookies are divine. Enjoy! Xx.