A couple of weeks ago the Junior League kicked off the season with a holiday leadership social, complete with mashed potato bar, bacon wrapped pretzel sticks, and asparagus filled phyllo pockets. But the best part? The sweets room.
All of the members of the exec team baked up a batch of their favorite Christmas goodies- and shared the recipes. Wedding cookies, crack rock {you know it- the magical creation that occurs when saltines are covered in butter and sugar}, peanut butter bars, snickerdoodles, peppermint bark, and more.
I’ve never been a huge gingerbread cookie fan- I love the intense zing of gingerbread snaps but don’t care for how hard they are; I love the appearance and holiday festiveness of cutout gingerbread cookies, but they tend to be lacking in flavor.
But since I’m an equal-opportunist sweets taster, I decided to try one of the gingerbread cookies. Based on my past experiences, I don’t think gingerbread was the right word- they were tangy and bursting with sharp ginger flavor, with a slight bite on the outside, and a chewy, divine center. Little bit of candied ginger popped up every few bites, taking the generic ginger cookie to a whole new level.
So while I had every intention of coming home and making endless batches of saltine cookies, I somehow ended up with the gingerbread cookie recipe in front of me instead.
I never leave well enough alone, so of course I had to make the recipe my own. I upped the whole grain content, veganized it, and pumped up the ginger flavor. The end result? Amazing. Crunchy, sugary outside; soft, chewy inside.
Because cookies {like all baked goods really} taste exponentially better fresh out of the oven, I baked half of the dough and left the rest in the refrigerator so I could have another fresh batch as soon as the first ran out.
Let’s just say that didn’t take too long.
The secret ingredient that donates a intense richness to these cookies? Sesame oil. The balance of spicy ginger and toasted sesame oil make for a combination you can’t stop eating.
Serve these cookies to Santa and he won’t be in any hurry to leave. 
Ginger Cookies
Ingredients
- 1/2 cup non-dairy butter room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 Tbsp sesame oil
- 1 Tbsp chia seeds + 3 Tbsp water
- 1/4 cup molasses
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 tsp baking soda
- 1/2 tsp ground cloves
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp salt
- 3 1/2 ounces candied ginger chopped {optional}
Instructions
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Combine chia and water; let sit for ~5 minutes. {You can also use flax.}
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Cream together butter and sugars. Add oil, molasses and chia mixture.
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In a separate bowl, combine remaining ingredients, except candied ginger.
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Slowly add flour mixture to butter & sugar, mixing just until combined.
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If using, gently stir in candied ginger chunks.
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Dough will be slightly crumbly. Wrap tightly in plastic wrap and chill for 1 hour.
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Once chilled, roll dough into 1 inch balls.
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Roll in granulated sugar, then place on cookie sheet 2 inches apart.
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Bake 10 minutes at 375.
What’s your favorite holiday cookie?
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