At a recent holiday party, a friend offered me some ginger cookies she had made. They were delicious — crisp yet also slightly chewy and more spicy than sweet. I asked her for her recipe, which she sent me.
Each year, I make cookies for my friends as holiday gifts and decided this cookie would be perfect. I made a few alterations to the recipe to make it slightly more healthy… and was impressed with the results.
Spicy Ginger Cookies
adapted from Stina’s Papparkakor Cookies
makes about 3 dozen
3/4 c organic sugar
2/3 c organic unsalted butter
5 tbsp molasses
1 tsp vanilla
2 c whole wheat pastry flour
2 tsp baking soda
1 tsp ground cloves
1 tsp cinnamon
1 tsp cardamom (a bit more if you want extra kick)
3/4 tsp ginger
sugar for coating
Preheat the oven to 350. Cream together butter and sugar for about 2 minutes. Add egg, molasses, and vanilla and mix well. Add in flour, baking soda, and spices and mix well. Wrap in waxed paper and refrigerate for 1 hour.
Line cookie sheet with parchment paper. Roll one tsp dough into a ball using your hand, then roll in granulated sugar (e.g., Sugar in the Raw). Press down on cookie sheet with the bottom of a glass; since they spread out, do 3 to a row. Bake for 8-10 minutes, quickly remove from cookie sheet with a spatula, and cool completely on a rack.