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Monday, January 5, 2009
Whole Wheat Ginger Spice Cookies
Ginger snap cookies are one of the America's favorite spice cookies made with ginger and spices like cinnamon,cloves and nutmeg.I used fresh ginger instead of ground dry ginger to add real zest to the ginger snap cookies.Just the other day a good friend of mine gifted me a box of fresh spices mix (aka garam masala),I could almost instantly feel the potency of the spices with the strong aroma and heat from taste of the spices.Only one teaspoon of the fresh masala was enough to spice up the cookies. I don't use molasses so used date syrup instead,although not very sweet these cookies were by far the spiciest cookies I ever tasted,just right to beat the chill in the air.
2 cups Whole Wheat flour
1 teaspoon freshly grated ginger
1 teaspoon Spice mix(ground cinnamon,cloves,cumin and black pepper)
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar
1/4 cup date syrup or molasses.
1 large Organic Egg
4 tablespoon butter,softened
2 tablespoon olive oil
2 tablespoon sugar crystals or raw sugar for topping
makes about 16-18 medium size cookies.
Mix the flour,baking soda,salt and spices in a bowl.In another bowl beat butter and sugar until smooth,whisk in the egg and the syrup.Mix in the egg mixture in to the flour mixture and knead in to a smooth dough.Sprinkle all purpose flour on your work surface and roll 2 logs with the dough.Slice using a knife,dip one side in to the sugar crystals and lay on a greased cookie sheet spacing them about 2 inches apart.bake for about 15-20 minutes until cracked on the top and lightly browned.cool on rack and store in air tight container.
These spiced up cookies are my entry for Meeta's Monthly Mingle :World of Spice cookies.Can't wait to see the round up of spicy cookies.