All content copyright Katrina Hall 2008 through 2025

Monday, December 13, 2010

crackly ( and dairy-free) spice cookies

What an odd couple of days. Three days ago it was 2 degrees, and it felt as though it never warmed up that day. The next day, it was back to 20 degrees, and the day after that it snowed and rained. Yesterday I ended up being stranded at home, because the dirt roads were so slick with ice I couldn't drive back down the hill, after buying the Sunday paper in town. The town trucks said I could either be stranded in town, or at home, so when I chose home, they led a sanding procession to my house, which they said would last 25 minutes before icing up again. So did I bake and cook and wrap, listening to Christmas music and jingling a bell at Miss Domino? I did not. I vegged out on the sofa, reading the Sunday paper, then football ( which I still don't understand), and then a series of sappy holiday movies.

Today I finally whipped out that recipe I've been wanting to make , from Suzanne Lombardi, founder of the Dancing Deer Baking Company in Boston. This very New Englandy spice cookie is a lot like a gingersnap, but with more cloves and nutmeg, and it is delicious. Paired with ginger ice cream or sandwiched with cream cheese frosting comes to mind, but sprinkled with a little sparkling sugar and served with tea works for me just fine. It's also a very sturdy cookie, so it would be fine for mailing or packaging in those cello bags for giving. Enjoy! ~

This makes about 2 1/2 dozen cookies.


Preheat oven to 350F.

Fit two baking sheets with foil or parchment.


2 1/4 cups King Arthur all purpose flour

1 t. baking soda

pinch of kosher salt

2 t. cinnamon

2 t. ground cloves

1/2 t. ground nutmeg

3/4 t. ground ginger

1 cup sugar plus more for sprinkling.

3/4 cup canola oil

1/3 cup molasses

1 large egg

Mix the flour, spices, and salt and baking soda in a bowl and set aside.

In mixer bowl, combine the sugar, canola oil, and molasses and mix for 5 minutes.

Add the egg and mix again.

On low speed, add the flour mixture in four batches to the flour/spice mixture. It should come together in a ball - if it's dry, add water, a few tablespoons at a time, JUST until it forms a ball.

Using a small ( I used a one and a half inch) ice cream scoop, scoop dough onto baking sheets, about 12 to a baking sheet. Press gently with two fingers on each ball to flatten it slightly. Sprinkle with regular sugar or sparkling sugar., or diced sugared ginger ( see above).

Bake one sheet at a time in upper third of oven for 11 minutes, let cool, then remove with a spatula to a cooling rack. Bake the second sheet.

If you are packaging these, let cool completely for an hour, then package as you wish.



Elpi said...

It reminds me of my pumpkin spice cookie. I didn't have butter at that time so I had to substitute with shortening. Still, it taste good.

katrina said...

Elpi, I agree that butter is not always needed for a delicious cookie!

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