The history of gingerbread around the holidays is long and rich.
Some recipes date back as early as the Roman Empire, but the link to the wintery months was popularized in 16th century Europe. And the link is easy to understand. With all the entertaining going on, there is something so nice about having a warm cookie ready for guests as they enter your house — the smells alone make it worth the effort.
I like to have cookie dough ready in my freezer, so when I hear that guests are coming I can put up a fresh batch of cookies in minutes. Hot, chewy, a little sweet and a little spicy, and served with a warm drink on a cold winter day — there are few things better.
Chocolate chip cookies fresh out of the oven are a classic, and satisfy so many different types of eaters.
For me it’s always about taste first, but ease comes a very close second and that means the cookie has got to freeze well. There are many cookies that taste great out of the freezer. Biscotti, ginger cookies and sugar cookies, just to name a few.
The ginger cookies featured here are one of my favourites, made with molasses and a combination of fresh and dried ginger. The flavours are so pure and so delicious!
These also double as a fun activity with the kids. They can decorate and create with all kinds of sprinkles, candy and icing.
Ginger Bourbon Cookies
RECIPE: Ring in 2019 with sparkling cranberry…
1 1/3 cups oil
1 2/3 cups brown sugar
1/4 cup honey
1/4 cup fancy molasses
1 tbsp finely grated fresh ginger
1 tbsp ground ginger (or more if you like a strong ginger flavour)
4 tsp baking soda
2 tbsp bourbon whisky
3 tsp vanilla
4 cups flour
pinch of salt
icing sugar to coat
1. Preheat oven to 375 F.
2. In a mixing bowl combine all ingredients except flour and icing sugar and mix well.
3. Slowly add flour until combined.
4. Using a one-inch cookie scoop, scoop cookies into cookie sheet.
5. Lightly dust cookies with icing sugar.
6. Bake for nine minutes.
7. When cool dust cookies with more icing sugar.