Gingerbread Cookies
So you may have noticed some things changing around here look and feel wise. Don't be scared off though it's still the same fun ::steph chows:: just with a little face lift! My mom isn't a huge fan of the flying muffin...(yup mom I'm calling you out- still love you though!) but I really like it so I went against her normally wise judgment and used it anyway. Maybe I'm entering the "I want to be a rebel and get a tattoo" phase of my life or something... Although it's kinda pathetic to think me changing my blog header is my entering into a rebellious stage *sigh*... anyway, onto gingerbread cookies!
These may not be your typical gingerbread men and women but they are far easier to whip together for an impromptu meet up.
Soft Gingerbread Cookies
makes 1.5 dozen 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
1/4 cup unsweetened apple sauce
1/4 cup canola oil
1/4 cup white sugar (or splenda)
1/4 cup sucanat (or brown sugar)
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons turbine sugar for sprinkling
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the apple sauce, oil, and sugars. 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 place them 2 inches apart onto a silicon baking mat on a cookie sheet, press them flat and sprinkle with remaining sugar.
3. 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.
These can dry out wicked quick if you cook them too long, so I'd check on them often so they aren't all gross and dried out.
So people... do you like the new look? Or nahhh not so much?
These may not be your typical gingerbread men and women but they are far easier to whip together for an impromptu meet up.
Soft Gingerbread Cookies
makes 1.5 dozen 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
1/4 cup unsweetened apple sauce
1/4 cup canola oil
1/4 cup white sugar (or splenda)
1/4 cup sucanat (or brown sugar)
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons turbine sugar for sprinkling
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the apple sauce, oil, and sugars. 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 place them 2 inches apart onto a silicon baking mat on a cookie sheet, press them flat and sprinkle with remaining sugar.
3. 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.
These can dry out wicked quick if you cook them too long, so I'd check on them often so they aren't all gross and dried out.
So people... do you like the new look? Or nahhh not so much?
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16 chews:
love the new look!
and those cookies look great. I need to make some gingerbread soon.
love the new look. you're so edgy :)
These look wonderfully soft and chewy. Does the use of whole wheat flour change the texture or the flavor at all?
hard to say what I love more: the new blog look or gingerbread cookies. Cause I do love me a good gingerbread cookie. But I also love flying muffins!
And yes. Given the choice, I'd marry either.
woohoo glad you like! I already made a slight tweak too... added a little more color to the header. I'm digging it!
Lisa- I think the strong ginger and molasses flavor is what you taste most, so I don't think anyone would guess there is wheat flour in these!
I like your new look! I like the looks of those cookies as well. Ginger-molasses cookies are my favorites and these, being more heart healthy, may just become a favorite.
I like the look - and that is a flying cupcake, not a muffin :D
soft, poofy gingerbread cookies are the best!
I love the flying muffin - Muffins give you wings!
these look delish! I was just wondering, how many cookies did you end up making?
I like the flying cupcakes!! fun!!
and these cookies look so soft and yummy! Love the use of ww flour!
If changing your blog header (which I love, by the way) makes you a rebel, your mother raised a properly perfect daughter.
And your gingerbread cookies have me almost thinking of Christmas. (heavy on the "almost')
Thanks everyone! And just to clarify it is indeed a muffin... I mean come on you know my love of all muffins so it had to go in the logo!!
Marty- it's a small batch only 1.5 dozen
Mags I'll make sure to pass that onto my mom :)
I love anything gingerbread and I love your flying muffin theme. I knew what it was immediately, and you are all about the muffin. Perfect!
I used to make these fabulous gingerbread Halloween cookies ... but I'm not going to have time to bake and decorate them this year. (Its a 3 day process!) Love this version here because I will def. have time to try it. Thanks!
These look amazing! I love baking with whole wheat flour too. Thanks for sharing :-)
yum! I've recently discovered that I love gingerbread cookies-can't wait to try these!
when i go to the dollar tree they have theses bags of tasty ginger snaps i think i have mollassas im going to try to make it looks great
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