This recipe originally came from Cooking Light. These cookies come out a little crinkly and slighty crisp on the outside and soft and chewy on the inside - they are fabulous!!! If you want them to be more like ginger snaps, just cook an extra minute.
I make this at Christmas every year, they are a favorite among friends and family and I make them year-round for home because they are about as healthy a cookie as I've ever come by that tastes fantastic!
It's easy to make this with just a bowl and spoon, no need to break out the mixer.
What you need:
2/3 cup packed dark brown sugar
1/3 cup real butter, softenened to room temp.
1/4 cup molasses
1 large egg white
1 Tbsp. minced Crystallized Ginger
1 1/3 cups King Arthur Whole White Wheat Flour (this is a whole grain flour milled fine)
3/4 cup Wheat Germ
2 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
2-3 Tbsp. Turbinado Sugar
Beat brown sugar and butter until fluffy. Add molasses and egg white; beat well. Stir in crystallized ginger. In a small bowl, mix flour, wheat germ, soda and spices. Stir into molasses mixture, mixing well. Cover with plastic wrap and freeze 20 minutes.
Preheat oven to 350. Lightly cover palms of hands in cooking oil, form 1-inch balls and roll them in the Turbinado Sugar. Place 2 inches apart on parchment cover baking sheet.
Bake for 10 minutes, cool on pan 3 minutes and remove to wire racks to cool completely.
TO FREEZE: After rolling balls in Turbindo Sugar, place on a wax paper covered pan that will fit in your freezer. Freeze 15 minutes and then pop them in a freezer safe zippy bag. To bake, place on cookie sheet and let sit out 5 minutes before baking.
Grab some ginger and get cookin'!