Most years, or at least those when I’m well and very lucky, I attempt to create a new-ish Christmas cookie. For years, my modus operandi was to bake all–or nearly all–our family favorites but to try something different, too. Maybe from a magazine or a new book or even the newspaper, though these days that might only mean the New York Times. Eventually, I began creating my own new cookies. Sometimes they’re innovative; other times I just manage a tweak on a standard like shortbread or Mexican Wedding Cookies. I’m equally proud of both styles. Really, it’s not easy to come up with a cookie totally unlike anything anyone’s baked before but it’s an interesting conundrum. Nothing new under the sun and all that. For the last couple of months, maybe less, I’ve had two cookies in mind. The one you’re reading about is a cookie I’m a bit proud of, a PEANUT BUTTER GINGER COOKIE. This small sweet has been in the works for a while now, but given I’ve had the flu, I hadn’t gotten the recipe written or tested. Until now, that is. The other is one I’ll ponder in my heart, like Mary, perhaps until next year. You’ll just have to wait.
As it’s the fourth Sunday in Advent and Christmas is four days away, I’ll skip any extra banter and move on to the recipe, which kind of takes the Asian pairing of peanuts and ginger and turns that happy couple into a cookie. What I did was to stir up a basic chewy ginger cookie (not to be confused with ginger snap)–mine is like the one from Woodlawn Plantation in Virginia (where I worked in the ’80s) or the similar Roscoe Village in Coshocton, Ohio) — and change the proportion of spices. At the same time, I left out the usual lard, bacon fat, or shortening and instead used peanut butter and salted butter for my fats. While it’s totally up to you, these gems can be rolled in sugar or turbinado sugar like the traditional version or they can be dredged in finely chopped or ground roasted and salted peanuts before baking. Your choice. You might try a few of each or even a mix of sugar and peanuts and see what you think. I’m guessing you’ll not only enjoy but maybe love some easy Christmas, or any other time of the year, baking when you try this:
Peanut Butter Ginger Cookies (Christmas Cookie, 2025)
Ingredients
- 2 cups (240 grams) all-purpose, unbleached flour
- 2 teaspoons baking soda
- ½ teaspoon EACH: ground cinnamon and ground cloves
- 1 teaspoon ground ginger
- ¼ teaspoon kosher salt
- ½ cup (4 oz or 113 grams) salted butter, at room temperature
- ¼ cup (68 grams) chunky peanut butter
- ¼ cup (85 grams) molasses
- 1 cup (198 grams) granulated white sugar
- 1 teaspoon finely chopped or grated fresh ginger
- 1 large egg, at room temperature
- 1 cup (198 grams)granulated or (210 grams)turbinado sugar OR (135 grams) finely-chopped salted roasted peanuts, in a small bowl
Instructions
- PREHEAT OVEN TO 350F (180C). Set rack at center.
- In a large bowl, stir together the dry ingredients: flour, baking soda, cinnamon, cloves, ginger, and salt. Set aside.
- In a medium bowl, beat together the wet ingredients: butter, peanut butter, sugar, molasses, fresh ginger, and egg until fluffy on medium speed—2-3 minutes. This will work fine with either a stand mixer fitted with the paddle attachment or with a large bowl and a hand-held electric mixer.
- Add the wet ingredients to the dry ingredients and mix well.
- Shape into 1-inch balls and roll in sugar or nuts. Place two inches apart on an ungreased cookie sheet and bake, one sheet at a time, about 8 minutes or until cookies are just dry at edges and cracked but still a bit gooey at the center. Turn cookie sheets around once halfway through baking. Do not overbake.
- Remove trays to cooling racks and rest for a minute or two. Remove cookies to racks and cool completely. Store in airtight containers for 3-4 days or freeze for up to 3 months.
Notes
TIPS:
* To help peanut butter and/or molasses slide right in and out of a 1/4-cup metal measuring cup, spray first with cooking spray or brush with canola oil.
*If your ground ginger is a year old, buy a fresh jar for these cookies; they deserve it.
*To make sure your dough balls are the right size, measure the first few with a ruler and then try to match that size as you continue to roll.
Christmas goodies from other years on More Time at the Table:
2024: Pistachio-Cherry Tea Cakes
2023: Cashew-Pecan Spice Bars
2022: DAVE’S DATE BARS
2021: CRANBERRY JAM THUMBPRINT COOKIES
2020: LORNA’S PEPPERMINT STARS
2019: CRANBERRY-APPLE-PEAR COFFEECAKE
2018 PEAKNUT CRINKLES
2017: SUZY’S LEMON-ALMOND SHORTBREAD BARS
2016: CHOCOLATE-PEPPERMINT SHORTBREAD COOKIES
2016: Two-Cheese Walnut and Rosemary Shortbread (Savory cookie for drinks.)
2015: PIPER’S CINNAMON COOKIES: GF, EGG, AND DAIRY FREE
2014: CRANBERRY-CITRUS CHEESECAKE WITH CINNAMON-NUTMEG GRAHAM CRUST
2013: STAINED GLASS SHORTBREAD HEARTS
2012: SPARKLY, VERY SPARKY STARS
2010: RASPBERRY SHORTBREAD SANDWICHES AND VALRHONA CHOCOLATE SHORTBREADS
LIFE GOES ON:
above: table set for our wine group’s holiday dinner
Happy Holidays and thanks for keeping us company in the kitchen all year long. We’re traveling over the New Year’s holiday to see our Florida family. See you when we get home.
Until then, bake some cookies!
Alyce
