Ginger Cookies

Yum…fall is so upon us. Soups. Stews. Hotpot. Cinnamon. Pumpkin. Hot food.

Actually, the first thing I think of when it’s cold is this place in Minnesota called the Tofu House. We visited Minnesota over the summer for a college visit. We wanted some traditional Chinese food, but couldn’t find the restaurant because there was tons of construction all around the University. I forget what the restaurant was called, but we needed to ask for directions. We asked the couple who ran the Tofu House directions, and they basically begged us to eat at their restaurant. We declined, but then thought about it later and went to eat it the next day.


And boy were we glad we did. It was a Korean restaurant; everything was new to us. Everything had tofu in it (duh) in this hotpot/stew sort of dish. Then there were the little “appetizer” sort of things that they always serve at meals. The food was delicious, but it was a real hot summer day, especially for Minnesota (90°). We were all sweating by the end. But even with that heat, we could all imagine eating there at the typical Minnesota winter with 5 feet walls of snow. Oh man.


So basically all that was to expound on how much I love hot food on a cold day. Now that it’s November and that the leaves are beautiful, baking is a great way to pass the time on the weekends (as if we have time to procrastinate on homework…). These ginger cookies are delicious, be it warm or cool (though they are best straight from the oven, obviously). The spices give the illusion of warmth and they’re so good with a nice cup of tea.


Sigh. Happy baking.

x Audrey

Ginger Cookies (adapted from

(Makes 2 dozen cookies)


  • 2 1/4 cups whole-wheat flour
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3/4 cup butter, softened
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 tbsp orange juice
  • 1/4 cup molasses
  • Raw sugar


  1. In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt. In a larger bowl, cream together butter and sugar until nice and fluffy. Add vanilla and egg, beating well. Stir in the orange juice and molasses. Cover and refrigerate for 1 hour.
  2. Preheat oven to 350°F and line baking sheets with parchment paper. Pour raw sugar into a plate. Shape dough into walnut sized pieces and roll in the raw sugar. Press down until flat.
  3. Bake for 8-10 min. Allow to cool, then transfer onto wire rack.


My fat cat. Always afraid of… well… everything. Especially ginger cookies (:


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