I, admittedly, found the original of this recipe on the net a long time ago and have not had to make thorough changes to it. The balance of spices is very crucial, but you will have to be careful with the flour and the molasses. I find more often than not, my mixture used to be too dry and required additional moisture. Using a lighter molasses will also definitely make your cookies a nice lighter tasting snack. I have made them with darker molasses and they still turn out nice, but have a more noticable malt taste. Also, make sure you are NOT generous with the whole-wheat flour amount as you want to attempt to have the cookies a bit light and soft. These are not hard cookies to make! You will need a rolling pin, and some kind of cookie cutter. I cheat and use the bottom of a shot-glass to make quick and easy small circular cookies. I have tried to make small changes since I have found this recipe to make them softer, and yummier! Enjoy!
Ginger Cookies
1 1/2 cups whole-wheat flour
1 cup unbleached flour
1 cup brown sugar
1 1/2 tsp baking soda
3 tsp ground ginger
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp sea salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup fancy molasses (preferrably light)
1/3 cup olive oil
1/3 cup and 4 Tbsp water
1. Prepapare dry ingredients together in large mixing bowl.
2. In a small saucepan lightly warm molasses, oil, and water together until mixture seems to homogenize.
3. Pour saucepan ingredients into mixing bowl with the dry ingredients.
4. Mix together until stiff dough forms. If at this stage the mixture is far too dry add small amounts of water. The dough should still remain firm but workable.
5. Preheat the oven to 350 degrees.
6. Roll out the dough with a rolling pin, but not too thin. Have about 1/4" thickness otherwise your cookies will not be thick enough to rise and be soft.
7. Cut out your cookies and re-roll dough scraps until you have used as much as possible. Be careful to not overwork your dough. Overworking any dough can harmfully thicken your treats.
8. Place your cookie cuts on a baking tray lined with parchment.
9. Bake for 8-10 minutes or under a nice goldened brown.
When you take out the cookies they will appear 'too-soft' but after leaving them to cool for a few minutes they will harden up to a very enjoyable softness! If you like your cookies a bit less soft then feel free to leave them in the oven for a few extra minutes. The pictures that follow were not using a light molasses. Your light molasses cookies will be a slightly different colour. Enjoy!
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