Ginger Spice Cookies with Jam
This is one of those recipes that checks all the boxes for when its cold outside. Warm, earthy ginger combined with cinnamon and clove fill the house with an intoxicating aroma, while the oven takes the chill out. These are delightful on their own, but really level up a notch when you fill them with some home made (or store bought) jam.
Ingredients
1 cup (140 g) all purpose flour
2 tsp baking soda (only use 1 tsp if you are baking at altitude)
1 cup (200 g) sugar, plus more for coating
1 egg
1/2 8 oz jar of your favorite jam or fruit butter (personally love raspberry or plum butter)
Directions
Preheat your oven to 350 F. Line 2 cookie sheets with parchment paper.
In a separate bowl, whisk together flours, salt, spices and baking soda.
In a large bowl, combine, sugar, oil, molasses and egg. Add dry ingredients and stir to combine.
In a shallow bowl, pour some white sugar for coating. If you want to switch it up and opt for a little extra crunch, swap for sugar in the raw. Use a 1/2 oz scoop (about 1 TBSP) to scoop the cookies into balls and toss them in the sugar to coat.Transfer to the baking sheets and space at least 2 inches apart, slightly flattening the cookies with your palm.
Bake about 10 minutes until cookies are cracked and golden at the edges.. Allow the cookies to cool completely.
Take 2 similarly shaped/sized cookies and pair all of your cookies with its best match. Face one in the pair right side up and one upside down so you know you have the right amount of matching pairs. With a small offset spatula or knife, spread about 1 tsp of jam on the right side up cookie. Top it with its partner and gently press them together. They will keep at room temp in an airtight container up to 3 days.
