Fancy Ass Snickerdoodles!

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“These fancy ass Snickerdoodles you gave me are so delicious,” gushed my friend. He was talking about the Rum, Cinnamon and Ginger sugar cookies I dreamt up at the behest of another friend who informed me some weeks back: “You are making my Christmas cookies! Something with Cinnamon”

I  ofcourse obliged to her request and this is what I came up with: a simple, chewy twist on a familiar favourite with a dash of alcohol for those of us that think the hydroxyl group is the star of organic chemistry. Ginger always compliments cinnamon so well, it even finds it’s way into my apple pie and in the symphony of ingredients that is this cookie, it is principal.  It’s not too late to try these for Christmas! Do share your thoughts!

Rum Cinnamon and Ginger Sugar Cookies

Makes 20 – 30 cookies

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2 3/4 Cups all purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 cup unsalted butter

1 1/2 cups granulated sugar

1 tsp cinnamon powder

1/4 tsp ginger powder

(1/4 tsp nutmeg) optional

2 1/2 tsps gold rum

1 egg

1/2 tsp vanilla extract

*****

1/3 cup granulated sugar for rolling

1/2 tsp freshly grated ginger

Preheat oven to 350 degrees F

In a bowl, sift together flour, baking soda, baking powder and salt. Set aside

In a mixing bowl beat butter, sugar, cinnamon, nutmeg and rum together until light and fluffy (about 5 minutes)

Beat the egg and vanilla into the butter mixture

Slowly beat the flour mixture into the wet mixture, in 3 addtions

Compact the cookie dough into a ball, wrap the dough in cling film and refrigerate for at least 30 minutes (I usually do for an hour or two)

In a small bowl combine 1/3 cup sugar with freshly grated ginger. Rub the ginger into the sugar to form a uniform mixture

Remove dough from the fridge and scoop out about a tablespoons of dough per cookie. For each cookie, form a ball with the scooped dough and roll in the ginger sugar mixture. Place the ball onto the baking sheet  (if not nonstick, use parchment paper) and flatten into a disk.

Place the cookie sheet  into the preheated oven and bake for 8 minutes.

Once finished, place the baking sheet onto a cooling rack and cool for 5 minutes. Transfer the cookies from the sheet directly onto the rack to further cool completely. If you are so inclined pour a little bit more rum on each cookie and allow to soak. Et voila!  Enjoy, in moderation! Joyeux Noël!

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About Natasha

Word- and dough-smith. Girl in search of "the illumination, that ecstatic flash, from which truth emerges".

3 comments

  1. Pingback: Christmas Hampers « the ecstatic flash

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