It is finally Fall in the city. We had a glorious late summer and early fall but now the cool winds and fog (in the mornings) are upon us. This means time for tasty treats.
I had been searching for the perfect ginger spice cookie recipe last year. I tried a few and stumbled upon this yummy, soft and spicy ginger cookie recipe from the Food Network. I like to bake with more whole wheat flour than white flour and this recipe is a good mix. I highly recommend this recipe if you enjoy soft and chewy ginger cookies!
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1 1/4 cups all-purpose flour
1 cup whole-wheat flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. freshly ground black pepper
1/4 tsp. salt
3/4-cup butter, softened
1 cup white sugar
1 Tbs. water
2 Tbs. white sugar
How to make Soft Whole Wheat Ginger Spice Cookies
– Preheat oven to 350F.
– Stir together flours, ginger, baking soda, cinnamon, cloves, pepper and salt. Set aside.
– In a large bowl, cream together butter and one cup sugar until light and fluffy. Beat in egg and then stir in water and molasses.
– Gradually stir dry ingredients into molasses mixture.
– Shape dough into walnut-sized balls and roll them in remaining two tablespoons sugar.- Place the cookies two inches apart onto an ungreased cookie sheet and flatten slightly.
– Bake for 8-10 minutes in preheated oven.
– Allow cookies to cool on baking sheet for five minutes before removing to a wire rack to cool completely.
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