Gunnywolf (Molasses Ginger) Cookies
A popular favorite from the bakery, named for a character in a children’s story who like to bake ginger cookies. Sure to please year ‘round, but I’m not sure if anything beats a fresh, chewy ginger cookie, a mug of hot apple cider, and a crisp fall day. To make dairy-free, substitute organic palm shortening for butter.
1 3⁄4 cCooqi Multi-Purpose Flour
3⁄4 tbaking soda
1⁄2 cbrown sugar
Preheat oven to 350 and spray a cookie sheet with spray oil, or line with parchment. In a medium sized mixing bowl, whisk dry ingredients together and set aside. In bowl of stand mixer mix sugar, brown sugar, and butter until blended but not creamed. Add egg and molasses and mix on low until well blended. Add dry ingredients and mix on medium-low speed until all ingredients are well blended and batter is smooth. Scoop onto baking sheet and bake for 12-14 minutes, until cookies have a slightly crackly, not-shiny surface, but are still soft. Remove to a wire rack to cool. Dough may also be frozen, unbaked (wrapped tightly in plastic), for convenient later impromptu baking.
Nut-free; contains egg.