Holidays are for baking and as an ambassador for Whole Foods Market each month has a different theme and with this being December holiday treats certainly make the list for this months theme along with holiday cocktails. You can find my recipe for holiday sangria here.
Gingerbread treats are a staple this time of year and these chewy ginger spiced cookies are addictive and delicious. Evenly daughter who does not like ginger, loves these cookies.
• 2 cups all purpose flour
• 2 1/2 teaspoons ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3/4 teaspoon salt
• 3/4 cup chopped crystallized ginger
• 1 cup (packed) dark brown sugar
• 3/4 cup (1 and a 1/2 sticks) butter, room temperature
• 1 large egg
• 1/4 cup mild-flavored (light) molasses
Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart. Be sue to leave the space as these cookies will spread.
Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)
For more holiday treats you can check out Whole Foods Markets website.