Sunday, April 20, 2014

Spicy Ginger "Labor Inducing" Cookies

Wow, it has been awhile! Things have been crazy for me the past couple weeks. I was due with my baby girl on March 28th, but she decided to wait until better weather to join the world. For days I thought I was going into labor, and each day I thought "today is the day." But then it never happened. I had to be induced at 130 AM on Monday April 7th. I gave birth to Wendy Olivia at 7:20 PM that evening. She is perfect and wonderful! Greg and I came home with her on Wednesday April 9th, and then on Friday I ended up having to go back to the hospital. I kept noticing that my swelling was getting worse, not better, and on Friday I got worried. My blood pressure had skyrocketed, and I was treated for post partum pre-eclampsia (which I had no idea you could get after birth). I was in the hospital for a few days and now I'm back home, trying to adjust to the meds and get used to being a new mom! Luckily Wendy is making things pretty easy (although she has quite the pair of lungs on her and she does like to pee when the diaper is off)!

Anyways, before I was induced I was trying natural ways at home to induce labor. I came across a recipe for these cookies. They are called "Labor Inducing"cookies because of the ginger in them, which apparently has been known to induce labor.  Obviously, it didn't work for me, but the cookies were dang good! They are probably the best ginger cookies I have ever had, and Greg definitely agrees. Once I have a little more energy they are the first thing I am going to bake! They have just the right balance of sweet, gingery, and spicy and they are totally a comfort treat. Enjoy!

Recipe for Spicy Ginger "Labor Inducing" Cookies

2 1/2 cups of all-purpose flour
1 1/2 tsp. of baking soda
1 tsp. of ground cinnamon
1 1/4 tsp. of ground ginger
1/2 tsp. of ground cloves
1/2 tsp. of salt
1/2 tsp. of cayenne pepper
8 Tbsp. of unsalted butter, softened at room temperature
1/2 cup of granulated sugar
1 cup of light brown sugar, packed
1/3 cup of blackstrap molasses
1/2 tsp. of pure vanilla extract
2 eggs
For rolling:
Granulated Sugar
1/8 tsp. ground cinnamon
1/8 tsp. ground ginger

Preheat the oven to 350 degrees.
In a medium bowl, sift together the flour, baking soda, cinnamon, ginger, cloves, salt, and cayenne pepper. Set aside.
Put the butter in a large bowl. Add in the granulated sugar and light brown sugar. Beat with an electric hand mixer set on medium-low speed until smooth and creamy. Add in the molasses, vanilla extract, and eggs and beat well. Add the flour mixture and beat again until well-incorporated.
In a small bowl, mix together the sugar, cinnamon, and ginger.
Use a cookie dough scoop to scoop dough into 1-inch balls. Roll each ball in the sugar mixture and then place on a cookie sheet lined with foil or parchment paper. Bake for about 10 minutes or until golden brown. Let cool for a few minutes on baking sheet then transfer to a cooling rack, although these cookies do taste best when they are still nice and warm!

Recipe Adapted from: Just Mommies

Here is a picture of my sweet Wendy Olivia, which was taken shortly after she was born.