This week we’re thrilled to offer a Holiday recipe from Chef Tina Casaceli of NY’s Milk & Cookies Bakery–one of our favorite cookie spots on the planet. Not only do we like these cookies for their ease and reliability but because they feature ginger, a terrific aphrodisiac.
(To tired/busy/overwhelmed to cook? Then just step away from the flour and check out our product of the week to learn about Milk & Cookies nationwide delivery.)
makes approx 4 dozen cookies
4 cups flour
5 T ground ginger
2 t baking soda
2 t ground cinnamon
½ t ground cloves
½ teaspoon salt
1 1/3 cups unsalted butter
11/2 cups granulated sugar
1 cup dark brown sugar
2 large eggs
2 t vanilla extract
2 t apple cider
granulated sugar for rolling (optional)
1. Strain together flour, ginger, baking soda, cinnamon, cloves, and salt.
2. Using an electric mixer, mix butter and sugar on medium low 2-3 minutes.
3. Add egg, mix well.
4. Add vanilla and cider mix well
5. Reduce mixer to low add dry ingredients in 3 additions, mixing just until combined.
6. Refrigerate dough until well chilled, approximately 1 hour.
7. Preheat over to 350 degrees.
8. Scoop dough by the tablespoon and roll into a ball. Then roll in sugar before baking, (optional). Bake on a cookie sheet for 9-11 minutes or until bottom is golden.
