Here is recipe two of The Twelve cookies of Christmas – a dark, gingery soft baked sugar cookie. The allspice and ginger gives these not too sweet cookies a lovely warmth – but it’s the treacle that dominates the flavour. Top tip – they go very well with vanilla ice cream…
This recipe is adapted from one of my favourite and most used baking books – Dorie Greenspan’s Baking from my home to yours. Dorie uses molasses in the original recipe but I’ve substituted treacle which is more commonly available in the UK – if you can get your hands on molasses and would prefer to use it, please feel free!
Spicy Ginger Cookies
Adapted from a recipe (sugar topped molasses spice cookies) by Dorie Greenspan’s Baking from my home to yours
Makes about 24 cookies
250g plain flour
2 tsp bicarbonate of soda
2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground allspice
125g soft butter
200g soft brown sugar
Around 100g granulated sugar for rolling
Whisk together the flour, bicarbonate of soda, ginger, cinnamon and allspice.
Cream the butter and sugar together until light and fluffy. Add the treacle and egg and beat until the mixture is smooth. Slowly add the dry ingredients and mix until you have a smooth, soft dough.
Divide the dough in half and wrap each piece in cling film. Place in the fridge for at least one hour, or the freezer for 30 minutes.
Preheat the oven to 180C. Place the granulated sugar on a small plate. Take one half of your cookie dough out of the fridge and divide into 12 pieces. Roll each piece into a walnut sized ball. Roll each ball in the sugar, then place them on a lined baking tray. Dip the bottom of the glass in the sugar and use it to lightly press down on the cookies to flatten them slightly.
Bake the cookies for 12-15 minutes. Transfer to a wire rack to cool.