keito potato

Whole-Wheat Gingersnaps
December 21, 2010, 8:37 pm
Filed under: desserts, recipes | Tags: , , ,

A new favorite Christmas cookie from Kim Boyce’s Good to the Grain.  When arranged on a holiday cookie tray, the decorated orange-cardamom star cookies might draw more visual attention, but these little ginger cookies are generating more comments among friends and family because of their assertive ginger flavor.


My only alteration of Kim Boyce’s recipe is in the finish.  Instead of rolling the balls of dough in plain sugar, I use my mom’s trick of rolling cookies in orange-sugar instead.  To make orange-sugar, simply combine orange zest with sugar in a food processor, and pulse to combine.  Using this method, you can make all sorts of interesting sugars in the future (like sugar cookies rolled in lime-zest-sugar).



Butter for the baking sheets

Wet Mix:

4 ounces (1 stick) unsalted butter, melted and cooled slightly
1/2 cup dark brown sugar
1/2 cup sugar
1/4 cup unsulphured (not blackstrap) molasses
2 tablespoons grated fresh ginger, from about a 2-1/2 inch piece
1 egg

Dry Mix:

1 cup whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/8 teaspoon clove
1/2 teaspoon kosher salt


zest of 1 orange
1/2 cup sugar


1. In a large bowl, mix together the melted butter, sugars, molasses, ginger, and egg.  Sift the dry ingredients over the butter-sugar mixture, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.  Stir to form a batter.

2. Wrap the dough in plastic wrap and chill for at least 2 hours, or preferably overnight for the flavors to marry.

3.  Position 2 racks in the upper and lower thirds of the oven and preheat to 350F.  Rub 2 baking sheets lightly with butter.

4.  Make the orange-sugar by combining the orange zest and sugar in a food processor.  Pulse until combined and fragrant.  Place the orange-sugar in a shallow bowl.

5. Pluck out balls of dough about 1-tablespoon in size.  Roll them into balls, then toss them into the orange-sugar to coat.  Place the balls on the baking sheets, leaving 2 inches between them.  Repeat with the remaining dough.  The balls that don’t fit on this round of baking can be chilled until the oven is available for the next round of baking.

6.  Bake for 10-15 minutes, rotating the pans halfway through (top to bottom and front to back), until the color is dark and even all the way across the cookie.  Remove from the oven, slide a thin spatula under each of them, and transfer to a baking rack.

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[…] These buckwheat scones are perfectly flaky and moist, with a richly fragrant aroma.  The buckwheat and fig flavors are complex and complementary.  The recipe comes from my favorite baking cookbook, Good to the Grain (which I have used for several of my favorite cookie recipes including whole wheat chocolate chip, cornmeal cranberry cookies, and whole wheat gingersnaps). […]

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