| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 11g | 7g | 48g |
| sugars | fibre | protein | salt |
| 25g | 2g | 4g | 0.18g |
Embodying the vivid and lively spirit of my Miami hometown, I take immense pleasure in introducing the Allspice and Gingerbread Cookies – a concoction of flavors inspired by my Caribbean and Spanish lineage with a deliciously festive twist. Eyebrows lift in delight when there’s a reference to a cookie, but these aren’t just any cookies, these are gorgeously fragrant and exquisitely flavored gems that are sure to bring sunshine into your kitchen (no matter the weather).
The Tropical Twist with Health Benefits
The stimulating blend of allspice, ginger, and cinnamon not only provides a warming tropical fusion taste that. I’ve grown to adore, but they’re also known for their valuable health benefits. They come packed with antioxidants, have anti-inflammatory effects, and might even help to lower blood pressure and cholesterol!
The addition of crystallized ginger and a medley of dried fruit in these cookies is my nod to the Caribbean part of my roots. Dried fruits, in addition to providing a burst of tangy sweetness, are also high in fibre and antioxidants.
Perfect Pairings and Similar Treats
If I were to compare these Allspice and Gingerbread Cookies to any other culinary delight, I’d say they’re a close kin to the popular Molasses Drop Cookies. They both carry deep molasses flavor, enhanced by warming spices, they’re also undeniably soft and chewy in texture.
Looking for something to pair with these festive cookies? Trying them alongside a Cuban café con leche or a Spanish cortado would make a harmonious combination thanks to the rich and creamy coffee together with the sweet, spiced cookies. Or, for something colder, try pairing with a mango and passion fruit sorbet to balance out the spices.
Whether you’re gathering with family for a celebration, enjoying a quiet moment alone, or want to add some flair to a wine-and-tapas night, these Allspice and Gingerbread Cookies are sure to be a hit. It’s always a delight to share my love for these cookies with you, and I can’t wait for you to experience their magical charm!
What You’ll Need
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 1/2 teaspoon vanilla extract
- Zest and juice of one orange
- 1/2 cup crystallized ginger, chopped
- 1 cup dried mixed fruit (such as cranberries, apricots, and/or raisins)
Method
Step One
Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Set them aside for later use.
Step Two
Combine the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground allspice, ground cloves, and salt in a large bowl, whisking together until they’re well mixed. This will be your dry ingredient mixture.
Step Three
In a separate bowl, cream together the unsalted butter, granulated sugar and brown sugar until the mixture is smooth and fluffy. You can do this using an electric mixer on medium speed for about 2 minutes.
Step Four
Add the egg, molasses, vanilla extract, and the zest and juice from the orange to the butter and sugar mixture. Beat everything together until it’s well combined.
Step Five
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until everything is incorporated. Try not to overmix here; the dough should be a bit thick, but not too stiff.
Step Six
Fold in the crystallized ginger and dried mixed fruit using a spatula, mixing until these additions are evenly dispersed throughout the dough.
Step Seven
Drop rounded tablespoonfuls of the cookie dough onto your prepared baking sheets, leaving at least 1 inch of space between each cookie to allow them to spread.
Step Eight
Bake the cookies in your preheated oven for about 12-15 minutes, or until they’re lightly browned around the edges. Once done, allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
