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Chewy Ginger Cookies from Blue Bottle

Posted by on January 28, 2014

Blue Bottle Ginger Cookies - Meatballs & Milkshakes

I’ve been hearing about how amazing these ginger cookies from Blue Bottle coffee are, and it turns out, it’s true. I found the recipe on another blog and made a few tweaks, and they’re definitely our favorite ginger cookie. I made these over Christmas, and they didn’t last long. They’re the perfect chewy texture for a ginger cookie, and with the whole wheat flour they’re even pretty healthy! Enjoy!

Chewy Ginger Cookies

2 cups whole wheat flour

1 tablespoon cocoa powder

1 tablespoon dried ginger

3 tablespoons grated fresh ginger

1/2 teaspoon pepper

1/2 teaspoon salt

3/4 teaspoon cardamom

3/4 teaspoon baking soda

1/2 cup butter

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup molasses

Combine the flour, baking soda, and dried spices together in a large bowl. In a mixer, cream the butter and sugars together until light and fluffy, about 4 minutes. Add the molasses and fresh ginger and allow to combine. Scrape down the bowl and then add the dry ingredients slowly. Refrigerate dough for at least 3 hours or overnight.

Roll into 1/4 cup balls and then flatten them into discs. Place on a silpat or parchment paper at least 2 inches apart and bake at 350 degrees for 12 minutes or until they start to crackle on top. They will still be a little soft but will firm up as they cool. Allow to cool on the baking sheet.

One Response to Chewy Ginger Cookies from Blue Bottle

  1. apuginthekitchen

    Those cookies look great. I love ginger cookies, never made with whole wheat flour. Have to give these a try.

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