Mustard Spice Cookies
These cookies are like a chewy ginger cookie, but addition of whole-grain mustard makes them something special and supremely addictive.
Servings: 20 cookies
Ingredients
- 2 ¼ cup all-purpose flour
- 3 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (8 ounces) unsalted butter room temperature
- 1 cup sugar
- 1 large egg room temperature
- 2 tablespoons molasses
- 2 tablespoons maple syrup preferably grade B and the darker the better
- 2 tablespoons whole-grain mustard* like Maille
- 1 tablespoon heavy cream
- Turbinado sugar** for garnish
Instructions
- Whisk together the flour, spices, baking soda, and salt in medium bowl.
- Beat the butter on medium speed for 1 minute to loosen. Add the sugar, turn the speed to medium-high, and beat until fluffy and lighter in color, about 3 minutes.
- Add the egg and beat on low until just combined.
- Add the molasses, maple syrup, mustard, and cream, then beat on low until just incorporated.
- Add the flour mixture and mix on low until incorporated, about 30 seconds.
- Scoop the dough into 1-inch (1.5 ounce) balls, place them in a Rubbermaid container (layers separated by parchment paper) or in a large Ziploc bag. Refrigerate the dough for at least 1 hour or up to overnight.***
- Preheat the oven to 350 F. Line a cookie sheet with parchment paper.
- Place the dough balls on the sheet with about 1-2 inches of space in between, as they will flatten out a fair about. Sprinkle with turbinado sugar (if desired) and bake for 12 minutes, rotating the pan after the first 6 minutes. The cookies are done when they are just golden brown around the edges. The middle may still look a little wet, but the center will set as the cookies cool.
- Let the cookies cool completely prior to serving.
Notes
*Experiment a bit with the kind of mustard you use, although I recommend you start with the original first. I made these with a blackberry honey mustard, and they turned out quite beautifully (both in color and in taste), but of the two mustards, I slightly preferred the whole-grain mustard in these cookies.
**Feel free to use regular granulated sugar in place of the turbinado, although the turbinado sugar does add an extra level of depth to the cookies.
***If freezing the portioned dough, let it sit at room temperature at least 30 minutes before baking.