COOKIE WEEK: Glazed Chewy Gingers

with a mulled wine glaze.

Baker’s Notes

Ultra chewy; fresh ginger taste

Spiced red wine glaze; uniquely festive

Hi Bakers!

My grandmother made the best ginger crinkle cookies ever. Crisp around the edges and chewy in the center, they were the most cherished between all the aunts, uncles and cousins. We would gladly pass on the chocolate chip and other iced confections just to fight over the coveted ginger.

Carrying on the legacy of her beloved ginger crinkles, I still bake from her recipe each year. For Cookie Week, I always riff on her recipe to create something new to share. One year I sandwiched them together with brown butter frosting and last year I added butterscotch chips. But these might be my favorite, unexpected twist yet!

Chewy Ginger Cookies with a mulled wine glaze.

The combination of spicy ginger and wine is truly incredible. If you are looking to spice up your standard cookie tin with something uniquely festive but not too fancy, this is it!

Flavoring a basic icing sugar glaze can be tricky -  you don’t want to make it too runny or too sweet by trying to add enough flavor. I was pleasantly surprised with how much pop there was from the spiced wine! I enhanced the burgundy color with a tiny bit of food coloring and finished them with tiny gold sprinkles. 

For the mulled wine, I poured a mild red wine into a pot over low heat. I had some cider simmering spices that I added in a loose tea bag along with fresh orange slices. To make your own, add whole spices like star anise, crushed cinnamon sticks, and cloves then simmer for about 30 minutes. Cool the wine before mixing with the confectioners’ sugar.