Deep Dark Magic Spice Cookies

By • November 27, 2017 0 Comments

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Author Notes: I've been terribly excited about the upcoming Food52 Holiday Swap after having had such an amazing experience during my last several years of gifting and receiving. My first year participating I gifted some gingerbread people from a recipe I'd had and favored for a few years, but sadly lost in the frey after a lot of life happened. I haven't found a replacement to fall in love with since. This holiday season, I've been on the hunt, yet again, for a new recipe that might live up to rose-colored glasses memories I have of buttery, gingery, molasses-ey goodness from years past.

I came across this amazing sounding recipe for "Nanny's" Gingersnaps: https://food52.com/recipes/25347-nanny-s-gingersnap-cookies and realized that it might not be the gingerbread people I needed so much as a spicey but not overly sweet, gobble-worthy cookie to hit that holiday spot.

One thing that I really appreciate about the spice forward part of holiday baking is that the deep, nutty flavors that come from some of the heartier grains and ingredients we have in the pantry enhance the richness of the experience. Taking inspiration from Katheryn's Kitchen's Nanny, these spice cookies worthy of being called "Magic," were born.

Hope you enjoy. Happy Holidays.
Celestyyne

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Makes 2-3 dozen

  • 3/4 cup Coconut Oil, room temperature but solid
  • 1 cup Coconut Sugar
  • 1/3 cup Dark (not Blackstrap) Molasses
  • 2 cups White Whole Wheat Flour
  • 1/2 cup Buckwheat Flour
  • 1 tablespoon Cinnamon (powdered spice)
  • 1 teaspoon Ginger (powdered spice)
  • 1/4 teaspoon Cloves (powdered spice)
  • 1 teaspoon Baking Soda
  • 1 Free Range Organic Egg (because a happy Chicken means a happy Egg)
  1. In a stand mixer on low speed, cream the coconut oil and coconut sugar. (This can also be performed by hand, vigorously). Add the egg and mix until thoroughly combined, followed by the Molasses.
  2. Meanwhile, in a large bowl sift together and whisk to combine the remaining dry ingredients.
  3. Add the dry ingredients to the wet ingredients in the mixer in 2 parts. Allow the first half of dry ingredients to be fully incorporated, stop the mixer and scrape down the sides, then add the remaining dry ingredients and mix to incorporate. Scrape down the sides once more, and let the mixer run again, on low speed, for another 10 seconds until all ingredients are thoroughly combined, but not overmixed.
  4. Spoon drops of batter by the scant tablespoon onto a cookie sheet lined with parchment paper. Allow several inches of space between each drop. Bake in a 350 degree oven on a centered rack for 10 minutes, then remove and allow to cool on the cookie sheet until completely firm, for approximately 10 minutes more. On removal from the oven, the bottoms will not yet be browned, but the center surface of the cookie will be just baked through. If baking multiple sheets at a time, spin the sheets 180 degrees and rotate top and bottom racks halfway through baking.

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