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Ginger Coriander Spice Cookies
Filed under: Baked Goods, Cookies & Candies.
Beth Gibans of Backyard Gardens runs a sustainable farmer's market operation in Joseph, Oregon, and also does catering in Wallowa County. She shared this Fine Cooking recipe with me a couple of years ago and I've since changed around some of the spicing
10 ounces (2 1/4 cups) unbleached flour
2 3/4 teaspoons ground coriander
1 teaspoon baking soda
1/4 teaspoon salt
6 ounces (1 1/2 sticks) unsalted butter at room temperature
1 1/3 cups white sugar, divided
1 large egg at room temperature
1/4 cup molasses (I prefer blackstrap for more flavor)
3 tablespoons chopped candied ginger
1-2 teaspoons black pepper
Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper or used nonstick sheets.
Whisk together flour, coriander, soda & salt in a medium bowl. In a large bowl or standing mixer, cream together butter and 1 cup sugar. Add egg, molasses & candied ginger. Mix well. On low speed mix in dry ingredients and blend well.
In a shallow bowl or pie plate, combine remaining 1/3 cup sugar and black pepper. Shape dough into 1" diameter balls (ping pong ball or larger) and roll each ball in the sugar/pepper mixture. Set 1 1/2" to 2" apart on cookie sheets.
Bake a total of 12-14 minutes, turning sheet halfway through baking. Cookies will be puffy and bottoms slightly browned. Remove from oven, rest on sheet for 5 minutes, then transfer to cooking rack. Store in airtight container (if they last that long).
I often double this recipe and freeze the dough balls, then remove and bake as many as needed for arriving guests. They certainly make the house smell wonderful!
Yield: 4 dozen, more or les
Prep Time: 15 minutes
Cook Time: 12-14 minutes, turning halfway through baking
Other recipes by The Bronze Antler B&B:
Bill's Baked Hash Browns (a Variation From Sleep On It)