Cookie Recipe

9 Jan

Here’s the cookie recipe that Sasha talked about yesterday. She’s taking an involuntary sabbatical due to being very very ill, so I’m doing a guest NaBloPoMO post for her. The sorbet was a bit sweeter than I was expecting, so we decided to make some cookies to help offset it. I found the recipe below here, http://stephchows.blogspot.com/2008/03/big-soft-ginger-cookies.html, and it turned out pretty well. The dough was very sticky, so they didn’t roll in the sugar very well. I ended up just sprinkling it on top instead. It made 18 semi-large cookies, which 4 of us gulped down rather eagerly. Definitely a keeper if you’re looking for a cookie that’s something a little different.

 

Big Soft Ginger Cookies

  • 2 cups whole wheat flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1/2 cup unsweetened apple sauce
  •  1/2 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • 2 tablespoons sugar for rolling
  • Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
    1. In a large bowl, cream together the apple sauce and 1/4 cup sugar. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto a silicon baking mat on a cookie sheet.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
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