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