Triple Ginger Cookies
- Ready In:
- 42mins
- Ingredients:
- 16
- Yields:
-
80 cookies
- Serves:
- 80
ingredients
- 1 cup whole wheat pastry flour
- 1 cup unbleached flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground allspice
- 1⁄8 teaspoon salt
- 1⁄2 cup unsalted butter, melted but still warm
- 1⁄4 cup molasses
- 1⁄3 cup granulated sugar
- 1⁄3 cup brown sugar
- 2 tablespoons minced fresh ginger
- 1 large egg
- 2 tablespoons ground flax seeds
- 3⁄4 cup crystallized ginger, 1/4 bits
- 3⁄4 cup raw sugar, for decor
directions
- Preheat oven to 350*.
- In a medium bowl, combine the flours, baking soda, ground ginger, cinnamon, allspice and salt and mix thoroughly with a whisk.
- In the mixing bowl, combine the warm butter, molasses, granulated sugar, brown sugar, fresh minced ginger, egg and flax seed.and mix thoroughly.
- Add the flour mixture and crystallized ginger bits and stir until incorporated. The dough will be soft.
- Refrigerate the dough for 1 hour.
- Form the dough into 1 inch balls. Roll the balls in the raw sugar, and place them 2 inches apart on a parchment lined or ungreased cookie sheet.
- Bake 10-12 minutes, or until the cookies puff up, crack on the surface, and then begin to deflate in the oven.
- For chewier cookies, remove them from the oven when at least half of the cookies have begun to deflate.
- For crunchier edges with chewy centers, bake for a minute longer.
- Cool cookies before storing.
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