I learnt something about myself recently that really surprised me. I have always described myself as a Baker, butter and sugar as my primary loves. Then recently I was fortunate enough to receive a review copy of this beautiful cookbook called Oh Sweet Day by Fanny Lam, the talented blogger behind the blog Oh Sweet Day. After much deliberation I decided to make the Chewy Ginger Cookies first – they seem so perfect for Fall! Also I was secretly hoping my kids would not like them and there would be lots for me, but more on that later.
Once the cookies were baked and assembled I wanted to get some quick pictures in before the forecasted rain clouds started rolling in. As I rearranged, clicked, semi-squatted, clicked, crouched, clicked, I felt so incredibly zen. It was a feeling I associate with the transformation of simple ingredients into something utterly different. The feeling of watching bits of chocolate studded dough transforming into perfectly chewy cookies. The aroma of these Chewy Ginger Cookies baking in the oven. Then I had an aha moment and realised that somewhere along the line I have started to love the taking of food pictures as much (or in some cases more) than making the food itself.
It has been a while since I surprised myself!
Speaking of surprises as I said earlier after much deliberating (this cookbook is practical and gorgeous) I chose these Chewy Ginger Cookies because I suspected they wouldn’t be kid-friendly. I know, I am THIS close to getting the Mother of the Year award. Fortunately or unfortunately my kids, their friend who was over, and my in laws are really enjoyed them. They didn’t even last 24 hours!
If you are as excited about Chewy Ginger Cookies and great cookbooks as I am hop over to this instagram post to enter for a chance to win a copy! It has lots of great recipes from Cakes to Pies to Breakfast Treats. My Instagram handle is @flourandspiceblog
- 3/4 cup butter softened
- 1 cup granulated sugar
- 1 large egg, room temp
- 1/4 cup molasses
- 2 cups flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp allspice
- 1/2 cup cream cheese (room temp)
- 1/4 cup butter (room temp)
- 1/2 tbsp lemon juice
- 1/2-1 cup powdered sugar (see note)
Preheat the oven to 325F and line two cookies sheets with parchment paper
Beat the butter and sugar till light and fluffy, about 3-5 minutes
Now add in the egg and molasses and beat till combined.
Sift in the flour, baking soda, salt, and spices.
Mix in on low speed until just incorporated
Shape into tbsp sized balls and place on the prepared baking sheet two inches apart
Bake for 12-15 minutes, cool completely.
Beat the cream cheese, butter, and lemon juice until smooth and fluffy - about 2 minutes
Add the powdered sugar (start with half cup), beat until just incorporated and taste for sweetness
Adjust powdered sugar if needed then beat on medium until light and fluffy 3-4 minutes
Place a spoonful in the middle of an upside cookie (i.e. on the flat side) and sandwich together. Repeat until all the cookie sandwiches have been made
- the recipe calls for a stand mixer with a paddle attachment, I used my regular handheld mixer and adjusted times a little.
- these cookies were made without allspice powder, but I am positive that they would be ever more delicious with it!
- I also adjusted the icing sugar quantity a little and found I loved it at 3/4 cup, but others preferred it a little sweeter. Tweak according to your preferences 🙂
Attribution notice: Recipe from Oh Sweet Day! The Celebration Cookbook, reprinted by permission of Front Table Book, an imprint of Cedar Fort, Inc.