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Ginger Cookies

I know gingerbread is always associated with the holiday season, but I love ginger and like to find excuses to eat it throughout the year. So when I was searching for inspiration, I combined a few recipe components, from Kim Boyce’s Good to the Grain and a recipe from 101cookbooks. These cookies are obviously not cake, but they’re not gingersnaps either. They are small, soft, chewy bites of gingerbread. Good any time of the year.

  • 1 cup spelt flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1  1/2 tablespoons ground ginger
  • 1/2 teaspoon salt
  • 1 stick unsalted butter
  • 1/4 cup molasses
  • 2/3 cup brown sugar
  • 1 egg, beaten
  • 1/2 cup crystallized ginger, minced
  • juice from one small lemon
  • optional: a few teaspoons of large grain sugar for the tops of the cookies

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper (or grease). In a large bowl, mix together the flours, soda, spices and salt. Set aside. In a small saucepan, melt the butter over low heat. Then add the molasses and sugar. Stir to combine. Remove from heat and let cool for a few minutes, then add the egg. Pour this into the dry mixture. Combine, then add the crystallized ginger and lemon juice. Stir to combine all the ingredients. With your hands, roll about a tablespoon of dough into a ball and place on the baking sheet. Repeat until the baking sheet is full. Sprinkle a small amount of large grain sugar on the top of each cookie. Bake for about 8 minutes, until the tops of the cookies start to look cracked.

yield: about two dozen

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