Cookie Sunday: Presenting The King & Queen of Christmas Spice: Ginger + Cloves 🌞

[justaprogressive]

Cloves are the Queen because their umami is powerfully unique
in confections. Try these out and see!



Clove and Molasses Cookies

Ground clove is a very common ingredient in holiday baking,
but for the most part, it's hidden in a blend of other spices like
cinnamon, ginger, and nutmeg. Spiced Clove Cookies omit all
of those and place ground cloves at the forefront. Cloves are
described as having a hot taste, so these cookies are strongly
flavoured and perfectly paired with hot tea.

Prep Time 15 mins
Cook Time 14 mins
Total Time 2 hrs 29 mins
Servings 24 cookies

Ingredients

3/4 cup salted butter, softened
1 cup brown sugar, lightly packed
1 large egg, room temperature
1/4 cup molasses
2 1/2 cups all purpose flour
2 teaspoons baking soda
5 teaspoons ground cloves
1 cup confectioner's sugar

Instructions

In a mixing bowl, beat together the butter and brown sugar until light and fluffy – about 3-5 minutes.

Add the egg and molasses. Beat in until combined.

Sift together the flour, baking soda, and 4 teaspoons of ground cloves. Add to the butter mixture and beat until just combined.

When ready to bake, preheat oven to 350°F. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.

Portion the dough into slightly heaping teaspoons and roll into balls. Place the balls on the prepared baking sheet, leaving 2 inches of space between each cookie.

Bake for 10 minutes. Remove from oven and allow to rest for 3 minutes before transferring to a wire cooling rack to finish cooling.

Once fully cooled, roll each of the cookies in the confectioner's sugar and place them in a single layer back onto the cooling rack. Dust the tops of the cookies with the remaining teaspoon of ground cloves.

Pack cookies into a food-safe container with a tight-fitting lid. Store at room temperature.

https://www.lordbyronskitchen.com/clove-and-molasses-cookies/


****************************************************************



CLOVE COOKIES – OLD FASHIONED RECIPE
By Judy Yeager

These Old Fashioned Clove Cookies are the perfect
holiday cookie. If you are a fan of cloves definitely
add this one to your recipe list.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients


1 stick butter or 8 tablespoons or 1/2 cup softened
1 cup brown sugar
1 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon ground cloves
1/2 cup chopped pecans or walnuts

Instructions

Cream butter, brown sugar, vanilla extract and egg with a mixer. Whisk together the flour and ground cloves in a separate bowl and add to the creamed mixture. Fold in nuts.

Lightly spray a cookie sheet with spray and drop by tablespoons onto sheet. Bake in preheated 350 degree oven for 10 to 12 minutes. Makes about 2 dozen cookies.


https://thesouthernladycooks.com/clove-cookies/

******************************************************

If you want a knockout spice punch, this is it!!




Molasses Clove Cookies Recipe

These classic Molasses Clove Cookies are a staple in many bakeries, and for good reason. The combination of rich molasses, warm spices, and a hint of sweetness creates a truly unique and delicious treat. In this recipe, we’ve adapted the classic Molasses Spice Cookie recipe from Cook’s Illustrated to create a recipe that’s sure to please even the most discerning palates.

Introduction

The Molasses Clove Cookies from the Dancing Deer Bakery are a beloved treat that’s been passed down through generations. The recipe has been adapted from Cook’s Illustrated, and we’re excited to share it with you. This recipe is perfect for those who love the classic Molasses Spice Cookie, but want a slightly different twist. With its unique blend of spices and molasses, these cookies are sure to become a new favorite.

Quick Facts

Ready In: 26 minutes
Ingredients: 14 cups
Yields: 22-24 cookies
Serves: 12

Ingredients

2 1/4 cups all-purpose flour (use lower-protein unbleached flour such as Gold Medal)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon salt
12 tablespoons unsalted butter, softened but still cool
1 1/3 cups packed light brown sugar (about 2 1/3 oz.)
1 1/3 cups granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup molasses
1/2 cup sugar, for rolling the dough

Directions

Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or spray sheet with nonstick cooking spray.

Whisk the flour, baking soda, spices, and salt in a medium bowl until thoroughly combined. Set aside.

Beat the butter with the brown sugar and 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium-low and add the yolk and vanilla; increase the speed to medium and beat until incorporated, about 20 seconds.

Reduce the speed to medium-low and add the molasses; beat until fully incorporated, about 20 seconds, scraping the bottom and sides of the bowl once with a rubber spatula.

Reduce the speed to the lowest setting; add the flour mixture and beat until just incorporated, about 30 seconds, scraping the bowl down once. Give the dough a final stir by hand to ensure that no pockets of flour remain at the bottom.

Place the 1/2 cup sugar for rolling in a shallow bowl. Fill a medium bowl halfway with cold tap water. Dip your hands into the water and shake off the excess (this will prevent the dough from sticking to your hands and ensure that the sugar sticks to the dough).

Using a tablespoon measure, scoop a heaping tablespoon of dough and roll it between your moistened palms into 1 1/4- to 1 1/2-inch ball; drop the ball into the sugar and repeat to form about 4 balls. Toss the balls in sugar to coat and set them on the prepared baking sheet, spacing them about 2 inches apart.

Bake until the cookies are browned, still puffy, and the edges have begun to set, but the centers are still soft (the cookies will look raw between the cracks and seem underdone), about 11 minutes, rotating the sheet from front to back half-way through the baking time. Do not overbake.

Cook the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer to the cookies to a wire rack; cool the cookies to room temperature.

https://www.chefsresource.com/recipes/molasses-clove-cookies-recipe/

***********************************************************************



My Favorite Gingerbread Cookies

Here is my favorite gingerbread cookies recipe and one of the most popular Christmas cookie recipes on this website. Soft in the centers, crisp on the edges, perfectly spiced, molasses and brown sugar-sweetened holiday goodness.



Ingredients

3 and 1/2 cups (440g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon ground ginger (yes, 1 full Tablespoon!)
1 Tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
10 Tablespoons (142g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
2/3 cup (160ml; about 200g) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
1 large egg, at room temperature
1 teaspoon pure vanilla extract
optional: easy cookie icing, royal icing, or cookie buttercream


Instructions

In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.

In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that’s ok.

Add the flour mixture to the wet ingredients, and beat on low speed until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.

Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out disc until 1/4-inch thick. Tips for rolling—the dough may crack and be crumbly as you roll. What’s helpful is picking it up and rotating it as you go.
Additionally, you can use your fingers to help meld the cracking edges back together. The first few rolls are always the hardest since the dough is so stiff, but re-rolling the scraps is much easier. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.

Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. My oven has hot spots and yours may too—so be sure to rotate the pan once during bake time. Keep in mind that the longer the cookies bake, the harder and crunchier they’ll be. For soft gingerbread cookies, follow my suggested bake times.

Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.

Cookies stay fresh covered at room temperature for up to 1 week.

Notes

Make Ahead & Freezing Instructions: Baked and decorated (or not decorated) cookies freeze well – up to three months. Unbaked cookie dough discs (just the dough prepared through step 3) freeze well up to three months. Thaw overnight in the refrigerator then continue with step 4.


Gingerbread House:

This cookie dough is not sturdy enough for gingerbread houses...

This one is!
https://sallysbakingaddiction.com/gingerbread-house/

From https://sallysbakingaddiction.com/best-gingerbread-cookies/


*******************************************************************



Ina Garten Ginger Snap Cookies Recipe

Author: Anabelle Mclean

Ginger snap cookies are a traditional spiced cookie made with ginger, cinnamon, and molasses. Ina Garten’s version stays true to the classic but adds her signature touch of quality and precision, resulting in cookies that are perfectly crisp, aromatic, and full of flavor.

Prep Time: 15
Cook Time: 10
Total Time: 25 minutes

Yield: About 24 cookies


Ingredients

All-purpose flour: 2 cups.
Baking soda: 2 teaspoons.
Ground ginger: 1 teaspoon.
Cinnamon: 1 teaspoon.
Ground cloves: 1/2 teaspoon.
Salt: 1/4 teaspoon.
Unsalted butter: 3/4 cup (1 1/2 sticks), softened.
Granulated sugar: 1 cup, plus extra for rolling.
Egg: 1 large.
Molasses: 1/4 cup.

Instructions

Step 1: Preheat the Oven

Line two baking sheets with parchment paper or silicone baking mats.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking soda, ground ginger,
cinnamon, ground cloves, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar
together with an electric mixer on medium speed until light and fluffy,
about 2-3 minutes.

Step 4: Add the Wet Ingredients

Beat in the egg and molasses until fully incorporated.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.

Step 6: Shape the Cookies

Roll the dough into 1-inch balls. Roll each ball in granulated sugar and place them on the prepared baking sheets, spacing them about 2 inches apart.

Step 7: Bake the Cookies

Bake in the preheated oven for 10-12 minutes, or until the cookies are set and the tops are slightly cracked.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Variations of Ina Garten Ginger Snap Cookies

Add orange zest: Incorporate orange zest for a citrusy twist.

Dip in chocolate: Partially dip cooled cookies in melted dark or white chocolate for extra indulgence.

Make sandwich cookies: Spread cream cheese frosting or caramel between two cookies.

Add crystallized ginger: Mix finely chopped crystallized ginger into the dough for extra zing.

Spicy kick: Add a pinch of cayenne pepper for a subtle spicy heat.


https://inagartencooks.com/ina-garten-ginger-snap-cookies/


Enjoy everyone!!

Wow, can still taste those cloves in my mouth!!