Ginger Spice Cookies
A rich, soft combination of molasses and ginger snap cookies. Can frost or leave plain. Made with wholesome ingredients.
Ingredients
- 1/2 cup Butter
- 1/2 cup Organic Cane Sugar - you can also use rapadura or succanat
- 1/2 cup Unsulphured Molasses
- 1 fresh Egg
- 1 cup Whole Wheat Flour
- 1 cup Organic Baking Flour
- 1 tsp Baking Soda
- 1 tsp each Cinnamon and Ginger
- 1/4 tsp White or Black Pepper
- 1/4 tsp Cardamom
Instructions
- Preheat your oven to 400°F/204°C.
- Cream the butter and the sugar. Mix in the molasses and egg.
- In a separate bowl, combine the flour, soda and spices.
- Add the dry to the wet and mix until you have a workable dough. You can add flour, a tablespoon at a time, if your dough is too wet.
- Roll out dough on a floured board; or you can roll out on a silicone mat, lightly floured.*
- Use your favorite cookie cutters to make shapes and then place the cookies on a cookie sheet with a silicone mat.
- If you roll your dough to about 1/8", bake for 5-7 minutes. If you'd prefer a thicker cookie, roll out to 1/4" and bake for 9-10 minutes.
Notes
These are good plain but if you'd like them frosted, I suggest cream cheese frosting or a rich buttercream.
Tried this recipe?Let us know how it was!