Every year in about September I start thinking about what cookies I want to bake for Michael's blog. Its starts off as a long list and then gets cut down, so a variety of cookies are presented, ranging from classics to new formulations. This year I wanted to share two new recipes: a Cardamom Ginger Coconut cookie, inspired by my love of Indian food, and a gluten-free Linzer cookie. After spending time with a teammate who is gluten intolerant I decided to make a cookie just for her.
The cardamom ginger coconut cookie has a soft spot in my heart because it marries the incredible base dough of my chocolate chips cookies and Indian cuisine. This cookie warms you with aromatics, cardamom and coriander. You get extra warmth from the minced crystalized ginger. There may be a lot of ingredients, but I am sure this is a cookie that will put a smile on anyone’s face this holiday. It did for my sister. She was very skeptical of this recipe; after they came out of the oven she did a 180 and loved these little nuggets.
Gluten-free linzer cookies are simple for those who, like me, who are new to gluten-free baking. I have been practicing because it is a bit different then traditional baking, using special flours, blends, or thickening agents. I am glad to report that I have been getting better. So for this holiday I wanted to share a fun and easy cookie based off of an old classic. What I love about this cookie is the hazelnut flour, its rich nuttiness that is enhanced by adding some cinnamon, and the raspberry preserves that makes it the signature linzer cookie profile. Great for all nibblers—even those who are not gluten free—a no-complaint cookie.
Cookie baking for me is both fun and therapeutic. I enjoy the sounds of the mixer paddling the sugar and butter, the wonderful aromas of spices traveling though the house. There is no place I would rather be than in my kitchen baking multitudes of cookies for my loved ones as music blares in the background, having my own kitchen rave. Baking makes me happy and makes others smile around me. Home is where the cookie hearth is—along with a cup of milky hot coffee.
Other links you may like:
- Michael's snickerdoodle recipe from Twenty.
- Emilia's cookie recipes from 2012 and from 2011.
- Learn to bake and assemble a Swedish gingerbread house from Martha Stewart.
- A great cookie app called Cookulus.
© 2013 Michael Ruhlman. Photo © 2013Donna Turner Ruhlman. All rights reserved.
Cardamom Ginger Coconut Cookies
- 1 cup cake flour
- ¾ cup bread flower
- ¾ teaspoon salt
- ¾ teaspoon baking powder
- ½ + ⅛ teaspoon baking soda
- ¾ cup unsalted butter room temp
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 ½ teaspoons ground cardamom
- ½ teaspoons ground coriander
- ⅛ teaspoon ground cinnamon
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons minced crystalized ginger
- ¾ cup shredded coconut
- Sift the two flours, salt, baking powder, and baking soda together.
- In a standing 5-quart mixer with the paddle attachment, cream the butter, the two sugars, and the three dry spices. Paddle on medium-high speed until it's light and fluffy, about 5 minutes.
- Add the egg and vanilla and paddle until incorporated. Scrape down the sides of the bowl with a rubber spatula. Paddle on low and add the minced ginger. Pour in the spiced flour mixture and paddle on low speed, then the coconut and paddle just to combine.
- Once the dough has come together, cover and let it rest for at least 4 hours or refrigerate overnight.
- When ready to bake, preheat the oven to 350°F/177°C. Scoop out tablespoon-size cookies onto a sheet tray lined with parchment paper or a Silpat. Bake for 10 to 12 minutes. Remove from the oven and allow to cool.
Gluten-Free Linzer Cookies
- 3 cups hazelnut flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ½ cup unsalted butter room temp
- ¼ cup shortening
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 ½ teaspoons ground cinnamon
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 jar raspberry preserves as needed
- Preheat your oven to 350°F/177°C.
- Sift the hazelnut flour, salt, and baking soda together.
- Put the cream the butter, shortening, the two sugars, and the cinnamon in the bowl of a standing mixer with the paddle attachment and blend on medium-high until it's light and fluffy, about 5 minutes. (Or do the same in a large bowl with a hand blender.)
- Add the eggs and mix on medium until they're incorporated, scraping down the sides of the bowl with a rubber spatula as necessary. Turn the mixer to low and pour in the dry ingredients, and continue to mix till combined.
- Scoop teaspoon-sized cookies onto a sheet tray lined with parchment paper or a Silpat. Bake for 10 to 13 minutes. Remove from the oven and allow them to cool.
- Spread a thin layer of raspberry preserves on each cookie and sandwich another on top. together.