Gingersnap Cookies

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Ginger Cookies

We love gingersnaps around here.  Any time, any season.  Of course, we always have them in the winter, right before Christmas.  But what's to prevent us from having them in the fall?

These cookies have a real spicy ginger kick.  I think that came from the use of fresh ginger, but that was also what made these cookies special.  They were gooey and full of gingery richness!  

And healthy too.  Since we mixed in whole wheat flour as well!  Well ... perhaps we were deluding ourselves, but they do have healthy grains mixed in somewhere!  We try we try.

We had a rainy and dreary day, so we decided to brighten up our kitchen with the nice smell of ginger baking in the oven ....  On a rainy day gingery cookies provided a nice kicker to brighten up the day.

Recipe
Gingersnap Cookies
Adapted from Good to the Grain
1/2 cup vegan butter (like Earth Balance spreads)*
1/2 cup dark brown sugar
1/2 cup brown sugar
1/4 cup unsulphured molasses (not blackstrap)
2 TBSPS fresh grated ginger
1 egg
1 cup whole wheat flour
1 cup all purpose flour
2 tsp baking soda
1/2 tsp ginger
1/4 tsp cinnamon
1/8 tsp clove (we omitted)
1/2 tsp sea salt

*you can also use real butter, of course, but as I don't like the taste of butter, we never bake anything with it*
In a large bowl, mix together butter, sugars, molasses, fresh ginger, and egg.  Sift the dry ingredients over the bowl until well combined, then wrap dough in plastic and refrigerate it for at least 2 hours.

Preheat over to 350 F.  Layer 2 baking sheets with wax paper.  Scoop balls of the dough using an ice cream scoop (of course, you can also make smaller cookies with a tablespoon or teaspoon, but we like them big).  Be sure to leave ample space between the balls of dough if you don't want cookies that run into one another.  Bake for about 12 - 17 minutes.
Enjoy!

Sorry for the lack of posts; I started a new job and so life has been very busy these days. But blogging will return!