Some people clean when they’re procrastinating, some people watch TV, some people work out (can someone tell me how to develop that habit?!), but me, I bake when I procrastinate. In the great exam season of 2016, I halted all reading and furious highlighting to make these excellently soft, gingerbread pillow cookies. If there’s anyone who needs extra Christmas joy, it’s the exhausted University student on exam week.
Although gingerbread is something most people associate with this time of year, I’ve actually love ginger snaps, ginger bread, and ginger crinkle cookies all year around. I think I was first introduced to the “Dare” brand of ginger cookies, and there was something so different about the taste of ginger in a sweet thing. I was so used to it being used in spicy currys and stirfry!
I’ve used fresh ginger puree in these cookies which make the taste so much more electrifying! None of the powdered stuff, here! Don’t have molasses? Don’t worry – I used pure maple syrup. So molasses is not something I use on a regular basis – the only thing I’ve ever used it for was to make gingerbread. However, being short on time and not willing to waste a near full carton of molasses, I opted for a delicious alternative; maple syrup (does anyone doubt that I’m Canadian??). As a rule, I never buy ingredients that I can only use for one or two recipes!
- 2 cups of all purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 tablespoon freshly grated ginger (puree or mash into a complete pulp)
- 1 teaspoon vanilla extract
- ¾ cup butter
- 1 cup organic honey
- ¼ cup pure maple syrup
- ½ a beaten egg
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper
- In a medium sized bowl, beat together the honey and butter until smooth. Add in egg, maple syrup, and vanilla extract, and add ginger puree last. Beat until completely combined
- In a separate bowl, sift together all the dry ingredients and add the dry ingredients to the wet ingredients gradually while mixing batter with a rubber spatula
- Do not over mix, mix ingredients until just combined
- Cover bowl with cling wrap and set in the fridge for 15-20 minutes
- Once chilled, spoon 1 tablespoon of batter onto the prepared baking sheet with parchment paper and shape into a ball
- These cookies will spread, so place each dough ball at least 1 inch apart
- Bake cookies for 12-15 minutes, cookies will be very soft when taken out. Take them out even if they are too soft and let them bake from the heat of the tray outside the oven