Desserts & Drinks
Gingerbread Cookies
Recipe and Image Copyright © 2003-2010 Jennifer Iserloh
Sesame seeds add a delicate crunch to these spicy treats. I like it when the cookies soften up as they are stored, but my husband is a crisp cookie fan, so I reheat them for a few minutes in a warm oven before serving the second day.
Makes 48 cookies
Ingredients
2 cups whole wheat pastry flour
¼ cup white sesame seeds
2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon unsweetened cocoa powder
¼ teaspoon ground clove
1/8 teaspoon salt
3/4 cup trans-fat free, margarine
3/4 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
2 egg whites
¼ cup unsulfured dark molasses
Directions
Preheat an oven to 350°F. Coat 3 large cookie sheets with non-stick spray. Set aside. In a large bowl, stir together the flour, sesame seeds, baking powder, ginger, cinnamon, cocoa powder, clove, and salt. Set aside. In another large bowl, with a wooden spoon mash the margarine, brown sugar, and vanilla until creamy and well combined.
Add the egg and molasses and stir until blended. Stir in the flour until a smooth soft dough forms. Drop by tablespoons onto the cookie sheet and bake 10 to 12 minutes until the cookies have puffed and are firm to the touch. Transfer to a wire rack to cool completely. Store in an air-tight container for up to 3 days.
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November 9, 2008, 1:08 am
I don’t know on how I stumbled upon this cooking blog., All I know is that I’d better check out the archives for a good read. Ha-ha! Just droppin’ to say hi!
November 14, 2008, 9:04 am
looks like a keeper- would love to have an ap to upload to my iphone for ingredient shopping.
July 4, 2010, 6:30 pm
would like to send us some recipes for cookies, we are in the northeast of Brazil here we have sun almost all year round and would make a small manufactures biscuits and delicious and colorful
July 6, 2010, 5:14 pm
Hey Paulo,
Sure, what type of cookie recipe are you looking for?