Prepare for ginger “gastrogasms”…
…with this cookie when you try it – it is ridiculously delicious. The ginger flavour is perfect and the sweet and tangy lemon icing makes me want to lick all the leftovers out of the bowl. Together they are the best match made since my husband and I met.
This recipe came from the new cookbook called Lick Your Plate and I was very excited to receive it earlier this month. I asked my family to pick a few recipes we could try out. After extensive thinking and LONG turns, this is what they came up with:
(How crazy is that?)
My husband really enjoys the cookbooks from sisters Julie and Lisa – this is our second. (I know this is true as it’s the only book he’s ever brought into the bathroom with him that doesn’t have Sudoku in it!) He likes the quotes and tips sprinkled throughout them explaining so many of the mysteries of the kitchen.
The pictures in Lick Your Plate are bright and colourful. It is a pleasure to read and I really like how the recipes are explained simply and the instructions are straight forward. You don’t have to be a kitchenette rocket scientist to figure it all out.
I have tried many dishes from this book so far and my favourites include the Sweet Potato Soup with Pecan Crumble, the Pesto Chicken and Caprese Lettuce Wraps, and the Cajun Oven Fries with Sweet & Spicy Ketchup. (Now my mouth is watering with my memories of these flavours!)
Next on the list is Mac and Cheese Cups with Buttery Bacon Crumble, Parmesan Roasted Cauliflower, and Warm Bread Pudding with Pecan Crunch & Praline Sauce.
For the purpose of this post, I’ve picked our new favourite cookie to share with you. We love them and I bet you will too.
- 3/4 cup butter, room temperature
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 6 tbsp blackstrap molasses
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ginger
- 1/4 tsp kosher salt
- 3 tbsp sugar, for rolling cookie dough
- 1/2 cup butter, room temperature
- 2 1/2 cups icing sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1. Line 2 baking sheets with parchment paper. Using an electric mixer on medium speed, cream butter, sugar, and brown sugar until light and fluffy. Add egg and vanilla, beating until well incorporated. Add molasses and mix on low speed until combined. Add flour, baking soda, cinnamon, ginger and salt, mixing on low speed just until combined.
- 2. Roll 2 tablespoons of dough into a ball. Place 3 tablespoons of sugar on a flat plate and roll dough ball into the sugar. Place ball on prepared baking sheet and continue sith remaining dough. Cover both aking sheets and refrigerate for an hour before baking.
- 3. Preheat over to 350°F. Remove baking sheets from refrigerator and using the bottom of a glass, flatten each dough ball slightly. Bake cookies 8-10 minutes, until golden around the edges. let cookies cool completely before filling.
- 4. For the filling, using an electric mixer, cream butter, icing sugar, lemon juice, and lemon zest on medium speed until a spreadable consistency.
- 5. To assemble cookie sandwiches, using a small spoon, place filling in the centre of a cook bottom. Gently press another cookie bottom onto top until filling spreads.
My Two Cents:
- This recipe is even easier when you have all the ingredients ready to go ahead of time. (An excellent trick to make all recipes a breeze!)
- REMEMBER to zest your lemon before you cut it – otherwise it’s a bit more difficult. If you don’t have a lemon zester, either use a knife or peeler to remove a thin layer of the yellow part of the skin at a time then chop very small. Try to avoid the white part as that is bitter.
- When I made these the first time I left the cookies thicker when I flattened them – in the book they make them thinner. I will try that the next time although making them thicker was just so wonderful – they stayed soft and lovely for the next two days. Thick or thin you can’t go wrong.
- I put the filling in a ziplock bag, cut the corner off then squeezed it out.
As I mentioned earlier I received a copy of this book to review. All opinions are my own.