Honey Lemon Ginger Molasses Marble Cookies for a Cookie Swap with Food Bloggers!

by Irvin on December 12, 2010 · 9 comments

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It’s the holiday season and that means cookies! Insane amount of cookies! All you need to do is look around the web and see that cookies are what’s on everyone’s mind, with the holidays coming up. I’m a little behind on the obligatory cookie post, but don’t fear, there will be many cookie posts coming up as I’ve been to a couple of cookie swaps recently. The one that my friend Annelies hosted, had me developing (at the last minute) these Honey Lemon Ginger Molasses Marble Cookies, which I have to say, I’m pretty proud of.

Annelies is a food blogger that I met about six months or so at the Share our Strength Food Blogger Bake Sale. She and I were the only people who brought gluten free goods to the event, and so we bonded over how people with gluten sensitivities tend to get left out of the events like bake sales. Neither her nor I had any issues with gluten, but we both like to make sure that there was something for everyone at events like that. We fast became friends.

The cookie swap is a time-honored gathering wherein people bring a batch of cookies to the party, and then leave with a selection of other people cookies. It was a little intimidating to go to THIS specific cookie swap at Annelies had invited a gaggle of food bloggers to the party, thereby raising the stakes of what I should bring.

Compounding this dilemma was that I was just recovering from a particularly nasty sinus infection after my worldwind Thanksgiving down in LA. In fact, I was at one point considering not going to the party, but how in the world could I pass on a party whose entire purpose was to eat cookies AND have me walking away with more cookies?

So I buckled down and developed these cookies on the fly. My initial thought was that I would layer the doughs together, roll them and then get a super marbled cookie. But the dough was way too sticky and soft even after chilling them overnight, which led me to reworking them into drop cookies.

The party was super fun though! Our host Annelies made Mexican Wedding Cookies which was originally her intention to make for her own wedding (she was recently married to her love, back in October, right after the BlogHer Food conference). I had actually offered to help her with making Mexican Wedding Cookies, but she realized in the week before the wedding that the Mexican Wedding Cookies thing just wasn’t going to happen. So she dropped that idea. This cookie swap party was the perfect excuse for her to make them.

Heather showed up Scottish shortbread cookies, a recipe that she had to earn from her grandmother, by baking the shortbreads, and then sending them to her, for her approval. Apparently it took two or three rounds for her grandmother to finally say that they were worthy! And after taking a bite of one, I understood why. Crumbly and buttery melt in your mouth wonderfulness!

Stephanie tweeted beforehand that she was totally scared of baking cookies, which is ridiculous as anyone who has ever visited her website will gasp in awe of all the gorgeous cakes and pastries that she makes. When I pointed this out, she tweeted back that she has no problems make wedding cakes but she NEVER makes cookies. I just told her to make small pastries and call them cookies. She took that to heart and made an adaptation of David Lebovitz’s Madeleines, giving them her own twist, giving them a meyer lemon and rosemary glaze as well as a berry pumpkin glaze. Me, I don’t even own a Madeleine pan.

Jennifer showed up with darling little ginger cranberry cookies rolled in ginger sugar. She had recently won a giant Electrolux oven unit at the Food Buzz Fest but I didn’t have a chance to ask her whether these cookies were baked in the new oven or not (I’m thinking not, as she mentioned that her kitchen is tiny, and probably wouldn’t fit the oven unit that she won). The cookies were snappy and chewy, just the way I like my ginger cookies!

Anita and her husband Mike were the people that initially organized and ran the Share our Strength Bake Sale where I met Annelies. Anita is actually a professional baker, who went to Tante Marie culinary school and the author of two cookbooks, one of which, The Field Guide to Cookies, led her to being a part of an article on baking cookies this New York Times article that I uncovered while doing research on cookie swaps. So it is no surprise that her Pecan Polvorones with Jam Filling turned out amazing. Anita says that lately she has been obsessed with the texture of Polovorones which are similar to the Mexican Wedding Cookie. She used some of Tell Tale Preserve Company Fig Sangria Chocolate Jam for the cookies, a place that she’s currently working at (with famed fancy pants pastry chef William Werner).

And that left my cookies. Soft, slightly cakey, the super spicy ginger molasses dough is tempered by the honey extra lemony cookie dough in these marble cookies, with just a little bit of sugar crunch. Perfect for the holidays, and perfect to impress a bunch of food bloggers. I hope.

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{ 9 comments… read them below or add one }

Steph (desserts for breakfast) December 13, 2010 at 12:30 am

The burst of incredible LEMON flavor in these cookies were amazing! Loved them!

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annelies December 13, 2010 at 9:11 pm

I thought the textures of your cookies were spot on. Chewy with a bit of sugared crunch. Great recap Irvin- that was such a fun time!

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pastrygirl December 13, 2010 at 10:08 pm

Your cookies were definitely Mike's favorite – thanks for coming up with such a great recipe. And fab recap!

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Morgan Lee December 14, 2010 at 10:54 pm

Wow! All of the cookies offer something unique and sassy. How was the cookie swap at 18 Reasons. Any highlights? I love seeing everyone's creativity in full force during the holidays…

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Mr. Jackhonky December 14, 2010 at 11:05 pm

@Steph. Thanks! I loved your berry pumpkin madeleines! I think I might have to go and get myself a madeleines pan, even though I loathe having another unitasker kitchen item.

@annelies. Yay! That's exactly what I was going for. Chewy with sugar crunch.

@Pastrygirl. Thank you! I had a lot of fun coming up with it.

@Morgan Lee. The 18 Reasons event was FANTASTIC! I looked for you there! Sorry I missed you. I'll be doing another blog post about it soon enough… But there were AMAZING cookies there. Really really fantastic. Great turn out.

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tracy @ladyleet December 16, 2010 at 6:37 pm

this looks so delish and fun! i wish i had been there!

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Mr. Jackhonky December 18, 2010 at 6:42 am

@tracy. we missed you! next time!

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cindy December 20, 2011 at 4:02 am

Thank you for this recipe! It’s super good.

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Courtney August 27, 2012 at 6:53 pm

Thank you for sharing your recipe. I made these today as my daughters favorite cookies are lemon and ginger so thought that she would love yours. I thought that it would be a bit tedious making the two doughs and then blending, but it wasn’t. We all love the cookies. I love how you’re left with the lemony flavor but the gingery kick even after it’s all gone. :)

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