- 1/4 cup White Whole Wheat Flour, plus 2 tablespoons
- 1/8 teaspoon Baking Powder
- 1/16 teaspoon Baking Soda
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cinnamon
- 1/16 teaspoon Salt
- 1 1/2 tablespoons Unsalted Butter, at room temperature
- 3 tablespoons Organic Cane Sugar
- 1 tablespoon Egg, well-beaten
- 1 tablespoon Molasses, dark, not blackstrap molasses
- 1/4 teaspoon Fresh Ginger, finely grated, from a 1/2-inch piece, peeled
- 1 tablespoon Crystallized Ginger, finely chopped
- Granulated Sugar, for rolling
Adjust toaster oven cooking rack to the middle position and preheat to 350°F. Lightly grease your baking pan or line with a silicone mat.
In a small bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, and salt. Set aside.
In a medium bowl, beat together the butter and sugar until light and fluffy, about 1 to 2 minutes. Add in the measured egg, molasses, and grated ginger and beat until smooth. Stir in the dry ingredients and chopped crystallized ginger and mix until a soft dough forms.
Pour sugar into a small bowl and make 6 equal balls of dough. Roll or dip the balls in sugar and place 2-inches apart on the prepared pan.
Bake for 8 to 10 minutes, or until the edges are firm and tops are cracked. The middles should appear slightly undercooked.
Let cookies cool on the pan 3 minutes before transferring to a wire rack to cool completely.
- Convection Toaster Oven Directions: Reduce temperature to 325°F and bake cookies for 7 to 9 minutes.
- To Measure The Egg: Crack an egg into a small bowl, beat with a fork just until blended about 30 seconds and measure out 1 tablespoon of egg. Store leftover egg refrigerated in a sealed container for up to 24 hours.
Recipe adapted from Joy of Cooking