Queen Bee Ultimate Ginger Cookies
Adapted from Ina Garten recipe
1¼ cup crystallized ginger and set aside
2¼ cups Queen Bee Cake, Cookie, Muffin Flour
1 tsp baking soda
2 tsps ground cinnamon
1½ tsps ground cloves
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp salt
1 cup dark brown sugar, lightly packed, Sugar Alternatives for low glycemic options
¼ cup oil (coconut oil, avocado oil, olive oil are healthy options)
⅓ cup unsulfured molasses
1 egg, room temperature (warm quickly by immersing egg in bowl of warm water)
Granulated sugar, for rolling the cookies
Preheat the oven to 350°. Line two baking sheets with parchment paper.
Whisk together the dry ingredients.
In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix medium speed for 2 minutes, scraping down sides as needed. Add the chopped crystallized ginger and mix until combined.
Scoop about 1½ Tb of the dough using a large spoon or a small ice cream scoop. Dampen your hands with warm water and roll each cookie into a ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the baking sheets a few inches apart.
Bake for exactly 13 minutes. The cookies will be crackled on top and soft inside. Let the cookies cool on the sheets for a few minutes until set before transferring to a wire rack to cool completely. These freeze well after baking.
To Freeze Dough
Freeze portioned dough on the cookie sheet. Once frozen, store in an airtight plastic bag or container in the freezer. Allow frozen cookie dough to thaw on cookie sheet for 30 minutes, then bake at 350° for 13 minutes.