When I found this recipe a few years ago, I was instantly intrigued. It's a fun way to mix up the classic chewy ginger cookie. The "blonde-ness" makes it a Spring-y version of the holiday favourite. I also love the kick that the cayenne pepper adds.
I made this cookie for the Bushtukah event, since the event was a "Spring" event, although based on the weather we've been having lately, you wouldn't know it was Spring at all. Ugh! This was one of the few pictures we were able to snap. The lighting wasn't the best but what can you do.
Blonde Ginger Cookies
Makes approximately 2 dozen cookies
2 1/4 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp ground cardamom
1/8 tsp cayenne pepper
1/2 cup (1 stick or 4 ounces) unsalted butter, softened
1 cup sugar (plus 1/3 cup to roll cookies)
1 teaspoon unsulphured molasses
1 large egg plus 1 large yolk, room temperature
1/3 cup sweetened condensed milk
1 tsp. pure vanilla extract
1. Preheat the oven to 375 degrees F. Whisk together flour, baking powder, salt, and spices. Set aside.
2. Using a mixer, cream together the butter and sugar. Mix in egg, yolk, vanilla, molasses, and condensed milk until combined. Stir in the dry ingredients, mixing until fully combined. The dough will be soft.
3. Drop about 2 tablespoons of dough into the reserved 1/3 cup of sugar. Toss the dough with your fingers to coat it in sugar. Once it is coated, you can handle it better. Roll between your two palms to form a ball, then place onto a lined baking sheet. Leave 2-3 inches between cookies.
4. Bake for 10-12 minutes. This leaves them slightly under baked so they stay chewy. Once they flatten and the centers puff up, remove them from the oven. Let cool on baking sheet for 3 minutes before moving to a cooling rack. The cookies will flatten as they cool, but should remain soft and slightly chewy.