I love to bake these cookies around the holidays – they’re full of spice and perfect on a really cold winter night with a glass of milk. (Soy milk for me because I’m lactose-intolerant!) But I just couldn’t wait for those cold nights to come around. I was craving them. My favorite part about these cookies is that they stay moist and chewy for days if you keep them in some airtight tupperware. And they taste just like gingerbread! (without that hard, brittle texture).
Soft and Chewy Ginger Cookies
makes 18-24 cookies
1 cup whole wheat flour
1 1/4 cups all purpose flour
2 teaspoons ground ginger
3/4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, room temperature
3/4 cup granulated sugar
1 egg, room temperature
1 tablespoon orange juice
1/4 cup molasses
- Sift the flour, ginger, cinnamon, cloves, and salt into a small bowl and set aside.
- Cream the butter and sugar together in a medium bowl until light and fluffy. Add the egg, mix for a minute, then add the orange juice and molasses and mix for another minute.
- Add the dry ingredients in three batches, mixing until each batch is combined. Chill the dough in the fridge for 30 minutes to an hour.
- Preheat the oven to 350°F. Roll the dough into walnut-sized balls and place on a baking sheet 2 inches apart. Flatten a bit on top – they will spread.
- Bake each batch about 10 minutes. Cool on sheet for 5 minutes before removing to a wire rack. Store in an airtight container.