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Ginger Spice Cookies

  • MAKES 2 DOZEN COOKIES
  • Easy

Family biscuits that everyone will enjoy! These Ginger Spice Cookies from The Adventurous Eaters Club cookbook by TV star Misha Collins and his wife Vicki

Ginger Spice Cookies

When TV star Misha Collins and his wife, journalist and historian Vicki’s  son West was a toddler, he began refusing anything that wasn’t bland and beige. You know the drill Chicken nuggets. Hot dogs. Macaroni and cheese. At first, they succumbed – anything to end the mealtime battles. But they realised fruit snacks and buttered noodles weren’t just void of nutrition, they were setting him up for a lifetime with a limited palate and a reliance on convenience foods.

So, as a family, they decided to lean into what they love best adventure and invited their kids to be playful and exploratory in the kitchen. And, the proof is in the publication of their new book The Adventurous Eaters Club.

Misha and Vicki share how they created a home where mealtime doesn’t involve coercion or trickery, and where salad, veggies, fresh soups, and fruit are the main course. Combining personal anecdotes and practical tips with over 100 creative and delicious recipes little hands can help prepare they show families how to all be mealtime adventurers and help kids have a lifelong relationship with real food.

Here we are sharing their recipe for Ginger Spice Cookies:

“Misha’s aunt used to make these when he was a kid, and we’ve found that her recipe is an ideal way to explore ginger, which our kids usually find off-puttingly strong. We use three different types of ginger here—pow- dered, fresh, and candied. This cookie was West’s first foray into gin- ger . . . he said he felt like the cookie bit his tongue, but he kept eating. Now when he tastes ginger in a dish, he doesn’t run shrieking from the table. Baby steps.”

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Ingredients

  • all-purpose flour 3 cups
  • baking soda 1 teaspoon
  • sea salt 1 teaspoon
  • powdered ginger 1⁄4 cup
  • butter, at room temperature 1 cup (2 sticks)
  • granulated sugar 1 cup
  • firmly packed brown sugar 1 cup
  • Eggs 2
  • vanilla extract 1 tablespoon
  • grated fresh ginger 1⁄4 cup
  • chopped candied ginger 1⁄4 cup
  • Turbinado sugar for rolling

Method

  • Step 1

    Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

  • Step 2

    KID’S JOB! Start with the dry ingredients. In a large mixing bowl, whisk together flour, baking soda, salt, and powdered ginger. Set aside.

  • Step 3

    Using an electric mixer—or a wooden spoon, if you are feeling strong— beat together the butter and sugars in a large mixing bowl. Keep beating until the mixture is fluffy and light in color. Add the eggs one at a time, beating well after each addition. Add the vanilla and grated ginger.

  • Step 4

    Pour half the dry ingredients into the butter mixture and, using a rubber spatula, stir gently until almost all the dry ingredients are mixed in. Then add the remaining dry ingredients, along with the candied ginger, and stir until just incorporated.

  • Step 5

    KID’S JOB! Roll your cookie balls. Roll about 2 tablespoons of dough into a ball between your palms and plop it into a dish of turbinado sugar. Give it a good roll around in the sugar, then place it onto your parchment-lined baking sheet. Repeat with the remaining dough, spacing each ball about 2 to 3 inches apart. Press down gently with your palm or the bottom of a glass to flatten each ball.

  • Step 6

    Bake for 15 minutes. Let them cool in the pan.

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