Spicy Ginger Cookies

I keep seeing this 12 days of cookies thing on people's blogs, and wishing I was in on it! I love cookies! Well, I didn't post a cookie yesterday, but I have one for you today. A delicious, spicy, gingery, soft, chewy, wonderful-for-the-holidays cookie.

It was supposed to be a triple-ginger cookie, but after getting half-way through the dough, I realized I was out of fresh ginger. So, I changed my game-plan, added extra powdered ginger and some fresh ground pepper, and made these little beauties. They have a great ginger/pepper kick, and a subtle molasses flavor. They are quite addictive. While I don't love them quite as much as the Chewy Molasses Spice cookies from a week or so ago, I do love them. I will be making them again.

These cookies are firm on the outside and soft on the inside, with little chewy surprises studded throughout in the form of crystalized ginger. They are sturdy cookies, and are a perfect candidate for shipping. They are also great for a holiday spread if you choose to keep them for yourself. Which you may once you taste them.

If you like ginger, these are the cookies for you.

Spicy Ginger Cookies

adapted from Triple Ginger Cookies from 101cookbooks.com

1 cup whole wheat flour

1 cup unbleached white flour

1 teaspoon baking soda

2 tablespoons ground ginger

1/4 teaspoon freshly cracked pepper

1/2 teaspoon salt

1 stick unsalted butter

1/4 cup molasses (not blackstrap)

2/3 cup sugar

1 large egg, beaten

4 oz (about 2/3 cup) crystalized ginger, then minced

Preheat oven to 350. In bowl of stand mixer fitted with paddle attachment, combine flours, ground ginger, pepper, salt and baking soda. In a small saucepan, melt butter. When it has cooled a bit, add in molasses and sugar, and stir to combine. With mixer on low, pour in butter mixture. Add egg and mix just until flour disappears. Stir in crystalized ginger. Form dough into balls about 1 1/4" in diameter. Roll them in sugar if you wish. Place balls a couple inches apart on baking sheet lined with parchment. Bake 15-19 minutes, or until cookies have cracked and browned slightly. The cracks will still look wet, that's okay. Place baking sheet on rack to cool completely.

* The original recipe calls for the zest of two lemons, which I think would be fabulous in these, though I didn't have any lemons when I made them. Next time!