Ingredients
- 2 1/2 cups Flourish Flour
- 3/4 cup (1/5 sticks) unsalted butter, room temp
- 1/2 cup (packed) golden brown sugar
- 1/2 cup (packed) dark brown sugar
- 1/3 cup minced crystallized ginger
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 large egg, room temp
- 1/4 cup light (mild-flavored) molasses
- 1 1/2 teaspoon finely grated fresh ginger
- 1 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/3 cup sugar (for sprinkling)
Instructions
- Line 2 baking sheets with parchment paper.
- Whisk flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in a medium bowl.
- Using an electric mixer, beat butter in a large bowl until creamy and light, about two minutes.
- Gradually beat in both brown sugars. Beat on medium-high speed until creamy, about three minutes.
- Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat to blend.
- Add flour mixture in two additions, beating at low speed just to blend between additions.
- Put butter and 1/3 cup confectioners sugar in the bowl of an electric mixer and mix on medium speed until pale and fluffy.
- Place ⅓ cup sugar in a small bowl.
- Measure 1 tablespoon dough. Roll into a ball between the palms of hands then roll in the sugar bowl to coat; place on the baking sheet. Repeat with remaining cookie dough, spacing cookies 1 ½ to 2 inches apart.
- Bake cookies until surfaces crack and cookies are firm around the edges but still slightly soft in the center, about 15 minutes.
- Cool completely on sheets on rack.
Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.
For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.
For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.
For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.