Bargetto Winery

Recipes & Pairings

Ginger Spiced Mead Cookies

by Beth Paiva

These Spiced Mead and Molasses Cookies bring a unique, cozy twist to a classic drop cookie. Made with CHAUCER'S Mead, cinnamon, and allspice, they offer a warm, rich flavor profile with the comforting sweetness of honey wine and dark molasses. They bake up perfectly with a slightly firm exterior and are best served warm—especially with an optional extra dip in warm mead for those who want a bolder honey-wine flavor.

Fact Sheet
Prep Time
15 minutes
Cook Time
10 - 15 minutes
Total Time
30 minutes
Servings
2 dozen cookies
Difficulty
Easy
Cook With
CHAUCER'S Original Mead

Orange, alfalfa and sage each bring a unique quality to the blend of this classic mead. Orange adds a pungent orange blossom flavor and has light color. Alfalfa is neutral in flavor but yields a dark, amber color. Sage, on the other hand, has a mild taste and a light color.

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Ingredients

  • 2 cups flour
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1/3 cup molasses
  • 1/3 tsp. baking soda
  • 2 tbsp. ground cinnamon
  • 1 tsp. allspice
  • 3/4 cup CHAUCER’S MEAD
  • pinch of salt

Directions

  1. Preheat oven to 350°.
  2. Cream butter and sugar together until smooth.
  3. Scrape down sides of bowl and mix in molasses.
  4. Scrape down sides of bowl and mix in the CHAUCER’S Mead. (should be moist)
  5. Add and mix in all dry ingredients, mix until everything is incorporated.
  6. Scoop onto a greased sheet pan, and bake for about 16 minutes. Cookies should be slightly firm to the touch when done. Serve warm.

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