Sunday, March 22, 2009

Dairy Free Double Ginger Cookies

Preheat oven to 375F. Cover cookie sheet with parchment paper.

In a large bowl mix together:
1 cup brown sugar
2/3 cup vegetable oil
¼ molasses
1 egg
Approximately 1 tablespoon fresh shredded ginger (shred on a microplane)

In another bowl mix together:
1 cup white flour
1 cup whole wheat pastry flour
1 ½ teaspoons baking soda
¼ teaspoon salt
1 teaspoon ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground ginger
Approximately ¼ teaspoon fresh ground nutmeg

Add dry ingredients to wet and mix until well blended. Refrigerate for 10-15 minutes.

In a small bowl place:
2-3 tablespoons of granulated sugar for dipping

Squeeze together a small chunk of dough and then roll in to a 1” ball. Dip one side of dough ball in to the sugar and place on the cookie sheet 2” apart, sugar side up. Bake for 7-9 minutes or until cracked on top. Cool on cookie sheet.

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