Spice cookies and tea are a holiday tradition in our house. These are from my cookbook, but I dressed them up here with dark chocolate and ginger to intensify the flavor.
- 4 tbsp. unsalted butter, at room temperature
- 1/2 c. sugar
- 1 large egg
- 1/4 c. cup molasses
- 1/4 c. cup pure maple syrup
- 1 tbsp. grated fresh ginger
- 2 c. gluten-free baking flour (such as Bob's Red Mill Gluten-Free All-Purpose Baking Flour)
- 2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/4 tsp. fine sea salt
- 1 lb. bittersweet chocolate, chopped
- 1/4 c. chopped candied ginger
- Position racks in top third and center of oven. Heat to 350°F. Line 2 baking sheets with parchment.
- Beat butter and sugar with a mixer on high speed until pale, 2 min. Beat in egg, molasses, syrup, and grated ginger. In another bowl, whisk flour, baking soda, cinnamon, and salt. Stir into butter mixture.
- Drop level-Tbsp dollops onto prepared sheets, 1 1/2 inches apart. Bake, rotating sheets top to bottom and front to back at midway point, until tops look set, 15 min. Let cool on sheets, 3 min. Transfer to racks; cool. Repeat with any remaining dough.
- Heat half of chocolate in a bowl in microwave, 30 sec. Stir. Continue to heat in 30-sec intervals, stirring after each, until melted. Next, stir in unmelted chocolate; let stand, stirring, until melted. 10 min more.
- Dip each cookie halfway into chocolate, letting excess drip off; return to lined sheets. Sprinkle with candied ginger. Let harden at room temperature.
158 cal, 7 g fat (4 g saturated), 2 g protein, 25 g carb, 14 g sugar, 1 g fiber, 107 mg sodium, 10 mg cholesterol per cookie.
This recipe originally appeared in the December 2016 issue of Dr. Oz The Good Life.