Fresh Ginger Spice Cookies
3
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 35 • Difficulty: Easy
Along with ground cinnamon and cloves, a good bit of grated fresh ginger spices up these easy cookies, giving them a burst of pungent-peppery flavor. Whole-wheat pastry flour has a finer texture than regular whole-wheat flour, making it ideal for desserts. Be sure that when you measure, you lightly spoon the flour into dry measuring cups and then level off the excess. If you scoop, you might end up with too much flour—and dense, dry cookies. For ultimate accuracy, you can weigh the flour; you’ll want to use 8.75 ounces.
Ingredients
Whole wheat pastry flour
2¼ cup(s)
Ground cinnamon
1½ tsp(s)
Baking soda
½ tsp(s)
Table salt
⅜ tsp(s)
Ground cloves
¼ tsp(s)
Packed brown sugar
½ cup(s)
Unsalted butter
6 tbsp(s)
Ginger root
1 tbsp(s)
Vanilla extract
1 tsp(s)
Egg
1 large
Confectioners' sugar
2 tbsp(s)
Instructions
1
Preheat oven to 350°F with 1 oven rack in top third of oven and 1 oven rack in lower third of oven. Line 2 large baking sheets with parchment paper.
2
In a medium bowl, whisk together flour, 1 tsp cinnamon, baking soda, salt, and cloves.
3
In a large bowl, combine brown sugar and butter. Beat with a mixer at medium-high speed until well blended, about 2 minutes. Add ginger, vanilla, and egg and beat until well combined. Add flour mixture and beat at low speed until just combined.
4
Scoop dough with a 2-tsp scoop, arranging 1 inch apart on prepared baking sheets. Flatten dough to a ½-inch thickness with bottom of a glass. Bake at 350°F until set and just beginning to brown on the bottom, about 10 minutes. Remove cookies to a wire rack to cool.
5
Combine remaining ½ tsp cinnamon and icing sugar; sprinkle evenly over cookies.
6
Serving size: 1 cookie
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