Ginger Cookies

Some days are icy… cold… frigid…heavy…you feel it in your bones.

snow day

We had a couple of those days recently.

snow day_winston salem NC_photography

On those kind of days I find comfort in all things quiet and cozy… a good book, a hot cup of blooming tea and a sweet and spicy treat. These ginger cookies seem to do the trick.


I found the recipe in one of my new favorite cookbooks. I made them wearing furry socks. It was peaceful.


ginger_cookie_prep_4 ginger_cookie_prep_3

Today I wanted to pass the goodness on to you.

They’re wholesome and yummy, so when it’s one of those days, try these… have a few.


I bet they’ll make you warmly smile.


Ginger Cookies (adapted from Super Natural Every Day)
{makes about 48 tiny cookies}

  • ½ cup large-grain raw sugar
  • 6 ounces of bittersweet chocolate (70% cacao)
  • 2 cups spelt flour
  • 1 teaspoon baking soda
  • 1 ½ Tablespoons ground ginger
  • ½ teaspoon fine grain sea salt
  • ½ cup unsalted butter, cut into small cubes
  • ¼ cup unsulphured blackstrap molasses
  • 2/3 cup fine-grain natural sugar
  • 2 Tablespoons peeled and grated fresh ginger
  • 1 large egg, well beaten
  • 1 cup plump dried apricots, finely chopped

1.     Put the large grain sugar in a small bowl. Set aside.

2.     Chop the chocolate into 1/8 inch pieces, more like shavings, really. (I just roughly chopped chocolate chips that I had on hand. Although they were not quite shavings, they worked just fine)

3.     In a large bowl, whisk together the flour, baking soda, ground ginger, and salt.

4.     Heat the butter in a saucepan until it is just barely melted. Stir in the molasses, fine-grain sugar, and fresh ginger. The mixture should be warm, but not hot at this point. If it is hot to the touch, let it cool a bit, then whisk in the egg.

5.     Pour this mixture over the flour mixture and add the apricots. Stir until barely combined.

6.     Stir in the chocolate, then chill for about 30 minutes, just long enough to let the dough firm up a bit.

7.     Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

8.     Scoop out the dough in exact, level tablespoons. Then tear those pieces of dough in two and roll each piece into a ball.

9.     Roll each dough bowl in the large-grain sugar (in your small bowl) to heavily coat the outside with sugar.

10. Place the cookies a few inches apart on the prepared baking sheets.

11. Bake the cookies, two sheets at a time for 7 to 10 minutes until cookies puff up, darken a bit, are fragrant and crack. If you’re not sure, peek at the bottom of one of them; the bottom should be deeply golden.

Until we stay cozy again,

a + h


5 responses

    • Hey Katie! Thanks so much for the comment. They are so delicious, perfect with hot tea, and once you get the chopping and measuring done – super easy to make. You just gently mix so no need for a mixer and even my Olive Oil arms can handle it! See you soon, I hope!

    • Yes ma’am! I told Harrison that I have been quietly learning beside him over the past year and now the time has come for me to give him a run for his money. He quickly threatened to send me to pastry school and make it legit… I hid behind my camera. Baby steps 🙂

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