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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Crunchy edges, chewy center, crackled on top, spicy and loaded with ginger. 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:
1. Preheat oven to 350*.
2. In a medium bowl, combine the flours, baking soda, ground ginger, cinnamon, allspice and salt and mix thoroughly with a whisk.
3. In the mixing bowl, combine the warm butter, molasses, granulated sugar, brown sugar, fresh minced ginger, egg and flax seed.and mix thoroughly.
4. Add the flour mixture and crystallized ginger bits and stir until incorporated. The dough will be soft.
5. Refrigerate the dough for 1 hour.
6. 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.
7. Bake 10-12 minutes, or until the cookies puff up, crack on the surface, and then begin to deflate in the oven.
8. For chewier cookies, remove them from the oven when at least half of the cookies have begun to deflate.
9. For crunchier edges with chewy centers, bake for a minute longer.
10. Cool cookies before storing.
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