Unless they’re bland, stiff or chockful of chalky protein, cookies are special treats, little indulgences reserved for occasions such as birthdays and parties. So, it’s perfectly delightful when you find sweet, irresistible ones that aren’t so… forbidden. Grab a bag of pastry flour and mix in comforting spices and flavors bolder than ordinary gingersnaps or sugar cookies. And, because you’re using whole wheat flour, you don’t need to feel guilty for baking up a double batch.
Makes 18 cookies
Ingredients
2 cups Bob’s Red Mill Whole Wheat Pastry Flour
1 cup Bob’s Red Mill Brown Sugar
1/4 cup Bob’s Red Mill Sparkling Sugar
2 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
1 egg
3/4 cup butter, soft
1/4 cup molasses
Directions
- Preheat oven to 375 degrees F. Line two large baking sheets or three medium baking sheets with parchment paper.
- In a small bowl, combine pastry flour, baking soda, ginger, cinnamon, cloves and salt.
- In a large, clean bowl, combine brown sugar, butter and molasses. Mix until just incorporated and add egg. Add dry ingredients and mix until thoroughly combined.
- Scoop out cookies and roll in sparkling sugar. Place on baking sheets, leaving a couple of inches between each.
- Bake for 8-10 minutes until edges are browned.