I found a recipe for ginger cookies that looked appealing, but for my own reasons (or taste buds) I didn’t want to use apricots and chocolate with the ginger. I am sure it is wonderful. Its just I have my own combination which sounded more appealing. I decided to use dried apple rings for the fruit and added cinnamon chips instead of chocolate. They make for a wonderful trio of flavors; presented in a slightly different method than what most folks are used to having.
The approach is based on “super natural every day by Heidi Swanson.” We definitely have a philosophy about cooking in common. This recipe is simple enough that you don’t even need to use your electric mixer. They mix up quickly, but do need a short rest in the refrigerator for the dough to firm up…about 30 minutes. After that, place your dough balls in a bowl of raw sugar for a quick roll. They puff up nicely in the oven with a crunchy exterior and a tender crumb. A double dose of ginger, along with the cinnamon chips, give a nice spicy kick. The apple pieces and molasses mellow the spices and round out the flavors. So much flavor is such a small package helps satisfy your taste buds with out over-indulging.
This is an excellent cookie jar cookie.
1 cup AP non-bleached flour
1 cup whole wheat flour
1 tsp baking soda
1 1/2 Tbs ground ginger
1/2 tsp salt
1/2 cup cinnamon chips
1 cup dried apples, finely chopped
1/2 cup butter, melted and slightly cooled
1/4 cup molasses
1/2 cup raw sugar
2 Tbs fresh ginger, grated
Additional raw sugar, placed in a shallow bowl.
In a large bowl, combine flours, soda, ground ginger, salt. Mix in cinnamon chips and apple pieces and set aside.
In a medium bowl, combine melted butter, molasses, fresh ginger and 1/2 cup sugar. Make sure mixture is not too warm before you beat in the egg.
Add dry ingredients to the wet and stir with a spatula until mixture comes together. It will seem too dry at first….its not. Just stir for another minute and you’re there. Place the dough in the refrigerator for 30 minutes to 1 hour.
Preheat oven to 350F.
Prepare cookie sheets with parchment paper. Using a one tablespoon size scoop, remove dough and split in half. Shape dough pieces into a ball and roll in the raw sugar. Place balls on cookie sheet and bake for 9-11 minutes until cookie rise and spread slightly and are just beginning to brown. Remove and allow to cool on sheets for about 5 minutes and then move to racks to completely cool.
Makes about 5 dozen bite size cookies. Enjoy!