Do you ever think to yourself, “Man, I’m so sick of cookies?”
This time of year, food-based web sites are overrun with tempting cookie recipes, each pledging the perfect addition to a holiday get-together. Homemade cookies also make a great gift for tireless host or hostesses, friendly co-workers, and anyone you want to show your appreciation. This year, in true city-girl-turns-surburbia-queen, our list of cookie recipients expand to include the mailman and trash men. These Ginger Cookies are a simple and spicy way to say “Thanks” this holiday season.
This recipe comes from the January 2011 issue of Bon Appetit, and I made a few adjustments based on ingredients on-hand. I subbed in whole wheat pastry flour for 1 cup of all-purpose to maintain lightness while increasing fiber content. I substituted maple syrup for molasses, and I did not have fresh or crystallized ginger (shame on me, I know) so I increased the amount of ground ginger just a smidge. The ginger is subtle in this recipe; while I do love the flavor of ginger and its many purported health benefits, I’m not a fan of things too gingery. The cookies are both tender and crunchy, remaining relatively low in calories (approximately 55 calories each).
I wish everyone Happy Holidays with superfluous good food and smiles.
Adapted from Bon Appetit’s Triple-Ginger Cookies, January 2011.
Please click on the links below for more information on the local farmers who made this recipe possible.
- 1 cup whole wheat pastry flour
- 1 cup all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 cup turbinado or demerara sugar (plus more for rolling)
- 3/4 cup butter
- 1/4 cup maple syrup
- 1 large egg
- Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment.
- Whisk flours, baking soda and spices in a medium bowl.
- Using electric mixer, beat sugar and shortening in large bowl until fluffy. Beat in maple syrup and egg.
- Fill small shallow bowl with raw sugar. Using moist hands, shape 1 teaspoonful dough into ball; roll in raw sugar. Place on prepared sheet. Repeat with remaining dough, spacing cookies 2 inches apart.
- Bake cookies until golden and dry-looking, about 15 minutes. Cool on sheets.