Ginger Cricket Cookies


The winter holidays are upon us over here at Silver Spork, but that doesn’t mean that we’re about to stop our quest to work as many bugs into our diets as possible. If anything, this is the perfect time to transition your family members into developing a new taste for insects in their meals. We’re all busy with the shopping, decorating, and trying to catch every Christmas special created by human hands, so why not refuel in style with some cookies designed to give you a one-two punch of protein and flavor? You know you can use the extra boost to get all the way through Die Hard.

These Ginger Cricket cookies bring in the best winter flavor—namely, ginger—and are perfect for anyone on your gift list with functioning taste buds and a brain. Or just eat them all yourself. We won’t tell Santa.

Ginger Cricket Cookies

½ cup cricket flour
1 and ¾ cups all-purpose flour
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon baking soda
¾ cup butter, softened
¾ cup white sugar
1 egg
7 tablespoons brown sugar, divided
3 tablespoons molasses
1 tablespoon orange juice
1 tablespoon white sugar

Preheat oven to 350 degrees Fahrenheit.

Combine first group of dry ingredients, flours, spices, baking soda and salt.

In a second larger bowl, cream together butter and white sugar until light and fluffy. Beat in the egg, brown sugar, molasses and orange juice. Gradually stir the dry ingredients into the butter and sugar mixture. When mixed, place in refrigerator for 20 minutes to set the dough.

Mix 2 teaspoons brown and 1 teaspoon white sugar together in a small bowl or on a small plate. Roll dough into 1 inch balls and then roll in the sugar. Place the sugared cookie balls on a parchment lined or ungreased cookie sheet about 2 inches apart. Flatten very slightly.

Bake for 8-10 minutes, until bottom and edges are a light golden brown. Allow cookies to cool for 5 minutes before removing from the cookie tray.

Store in an airtight container or freeze them for everyone’s favorite cookie-grubber on Christmas eve.

Post by Bailey James. Recipe by