Ingredients Jump to Instructions ↓

  1. 1 1/4 cup(s) all-purpose flour

  2. 1 cup(s) whole-wheat pastry flour

  3. 1 teaspoon(s) baking soda

  4. 2 teaspoon(s) ground cinnamon

  5. 1 teaspoon(s) ground cloves

  6. 1/2 teaspoon(s) ground ginger

  7. 1/2 teaspoon(s) ground nutmeg

  8. 1/4 teaspoon(s) kosher salt

  9. 3/4 cup(s) brown sugar

  10. 1/3 cup(s) unsulfured molasses

  11. 1/4 cup(s) canola oil

  12. 1 whole(s) egg

  13. 3/4 cup(s) uncrystallized ginger , chopped fine

  14. 1/2 cup(s) sugar , granulated or turbinado

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. In a medium bowl, stir together the flours, baking soda, cinnamon, cloves, ginger, nutmeg, and salt.

  3. In a separate bowl, beat the brown sugar, molasses, and oil, on medium speed with an electric mixer until well combined. Add the egg, and beat on low for about 2 minutes.

  4. Slowly add the dry ingredients to the bowl and mix on medium speed for about 2 more minutes. Add the uncrystallized ginger and mix until combined. For easier handling refrigerate the dough for approximately 30 minutes.

  5. Roll the dough into 1-inch balls, and roll into sugar before placing on cookie sheet. Bake cookies until set and slightly soft, 10-13 minutes. They should be crackled and soft. Transfer to wire rack to cool.


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