Ginger and Blackstrap Cookies + Sweet Carrot Glaze
Sometimes, I work on a recipe for months perfecting everything from texture to taste to portion size. Every once in a blue moon, though, a perfect little cookie is born without agonizing trials of cookie dough. This cookie was developed for a private party but quickly became a fixture on our daily menu. It is warm and fragrant and like all spiced cookies, its flavor deepens each day after baking.
But, carrot glaze? I know, I know. Trust me- it works and balances the boldness of the ginger cookie nicely. It elevates the traditional role of spice cookies from the holidays to everyday. And the color is awesome! Drizzle, dip, smother, schmear- however you prefer, this glaze is the perfect partner to the ginger and molasses marriage.
Please note, these cookies are softies. Gingersnaps have their place, yes, but I wanted a cookie that was a little soft and a little chewy to smooth out the edges of such a forthcoming flavor profile. If you prefer a snappier cookie, go ahead and increase the flour proportions and bake until crisp. To each their own!
Ginger and Blackstrap Cookies with Sweet Carrot Glaze
Bowl #1- LB (large bowl!) Or, BSM (bowl of a standing mixer!)
9 oz. butter, softened
9 oz. dark brown sugar
Bowl #2- SB (small bowl!)
5 oz. blackstrap molasses
1 tablespoon vanilla extract
Bowl #3- MB (medium bowl!)
13 oz. all-purpose flour
1 tablespoon baking powder
2 tablespoons dry milk powder
1 teaspoon salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cloves
2 teaspoons ground nutmeg, fresh if you've got it!
1/2 teaspoon allspice
In large bowl or the bowl of a standing mixer, cream together the butter and sugar for five minutes.
Turn off your mixer and add in the contents of your second bowl and continue to cream for an additional five minutes.
In your third bowl, whisk together all your dry ingredient so they are evenly distributed.
Add the dry ingredients to the wet ingredients and blend until just combined.
Place your cookie dough in the refrigerator for about an hour to help firm the dough.
Portion your cookie dough with whatever size scoop you prefer or just use a plain old spoon! Place dough on a parchment-lined pan and bake at 350 degrees for about fifteen to eighteen minutes depending on how trustworthy your oven feels like being that day! Let cool.
Once cooled, drizzle away! Let set, or don't, before serving.
Sweet Carrot Glaze
About a cup of powdered sugar
About two tablespoons of carrot juice
Pinch of salt
Whisk it all up!