I’ve always tried to keep Food Doodles all about the food, but in light of the events of last week I’m finding it so hard even to write about something as simple and light and easy as food. There are no word to express how I feel for those affected by this tragedy and I’ve been holding all my kids, especially my kindergartener a little tighter since then. This last year has been difficult for our family, and now this year has turned into a nightmare for so many other people. As strange as it feels to continue on as “normal” as possible, it’s what gives me a sense of stability and so I will continue on with the posting I already planned for this week even though my thoughts and my heart is with all those affected.
As soon as I saw this recipe for Triple Ginger Cookies from Will Cook for Friends I knew I needed to try it. I adapted it just slightly to use whole wheat flour and I reduced the crystallized ginger just slightly too, because as much as I love it, I thought I might not enjoy the cookies as much with the full amount. Now that I think about it they probably would have been fine with the full amount so I’ll leave that up to you. You must love ginger for these cookies though!
Later in the week I’ll have some tips on converting cookie recipes to use whole grain flours. I’ve learned a lot since starting to use whole grains in everything so I’ll compile everything I wish I had been able to find in one spot when I was first learning. Of course, not all cookie recipes turn out just as well as their white flour versions though, at least for me, so I’d love to hear your tips for substituting whole grains as well.
And then at the end of the week I’ll do a roundup of all the cookies I post during the week, plus some other cookies that I think would be wonderful for this season. For now, enjoy these wonderful cookies!
- 1½ C white whole wheat flour(or whole wheat pastry flour)
- 1½ tsp baking soda
- 2 tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp allspice
- ⅛ tsp cloves
- ⅛ tsp sea salt
- ½ C crystallized ginger, chopped finely
- 6 tbsp butter
- ½ C dark brown sugar or palm sugar/sucanat
- ½ C molasses
- 2 tsp fresh ginger, grated
- up to ½ C coarse, raw sugar for rolling
- Mix the flour with the baking soda, ginger, cinnamon, nutmeg, allspice, cloves and salt. Mix. Finely chop the crystallized ginger and add to the flour mixture. Mix and break up any clumps of ginger.
- In a separate bowl, cream the butter and sugar together. Add the molasses and fresh ginger and mix well.
- Add the dry ingredients to the butter, sugar and molasses mixture and mix well. Cover the dough and refrigerate 1-2 hours.
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment or silicone baking mat.
- Divide the dough into 20 equal pieces, roll into round balls and roll in coarse sugar. Place on a 2 parchment lined baking sheets 1.5″ apart and return to the fridge until ready to bake.
- Place the prepared and chilled dough in the oven and bake for 10-12 minutes or just until the surface cracks even if the cookies are still puffy and look under baked. Remove from the oven and let cool completely (or at least 10 minutes) on the baking sheet before placing them on a cooling rack. Cool completely and let the cookies rest before transferring them to an airtight container.