Happy Holidays: Ginger Cookies

Do you ever think to yourself, “Man, I’m so sick of cookies?”

Me neither.

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.

Ginger Cookies

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.

Ingredients:

• 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

Directions:

1. Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment.
2. Whisk flours, baking soda and spices in a medium bowl.
3. Using electric mixer, beat sugar and shortening in large bowl until fluffy. Beat in maple syrup and egg.
4. 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.
5. Bake cookies until golden and dry-looking, about 15 minutes. Cool on sheets.
   

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