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SOFT ‘N SPICY GINGER DROP COOKIES

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Our spiced-just-right, so soft gingerbread cookies are one of the signs of the season. This recipe combines Grainworks Organic Unbleached White Flour and Grainworks Organic Whole Wheat Pastry Flour with both freshly grated raw ginger and powdered ginger. The aging of unbleached white flour intensifies its gluten, creating springier dough that’s ideal for “chewy” cookies. The Organic Whole Wheat pastry flour adds back some of the nutrients from the bran, which is removed in white flour, and some fibre. Try it here!
This recipe calls for butter, we use certified organic butter, but non-dairy alternatives such as coconut or organic canola oil can be substituted. The orange zest adds just a hint of fruity sweetness to the spices.

Ingredients
2-1/4 cups all-purpose flour
2-1/2 tsp. ground ginger
2 tablespoons finely grated, peeled fresh ginger
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. allspice
1/2 tsp. ground cloves
¼ tsp. nutmeg
1/4 tsp. salt
3/4 cup butter, softened (1 1/2 sticks)
1/2 C white sugar
1/2 C brown sugar
1 egg
1 tabs water
1/4 C molasses
Zest of one organic orange (if desired)

¼ C (or as needed) turbinado or “raw” sugar for rolling – regular sugar works too, but
the larger crystals of the “raw” sugar are showier
Instructions:

Preheat oven to 350 degrees F.

Prep Dry Ingredients: Mix together the flour, ground dry ginger, baking soda, allspice, cinnamon, cloves, nutmeg and salt. Set aside.

Prep Wet Ingredients: In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the egg, then mix in the water and molasses. Grate in the ginger and orange zest, and blend thoroughly.

Gradually mix the sifted ingredients into the molasses mixture.
Chill dough to make it easier to handle, this can take anywhere from 15 minutes on. Dough can chill
overnight as well!

Shape dough into 1 inch sized balls, and roll them in the raw sugar to coat.
Place the cookies 2 inches apart onto a parchment or silicone-lined cookie sheet, and flatten just slightly.

Bake 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.