3 Cups AP Flour
1 Cup Whole Wheat Flour
1 Tbsp Baking Soda
2 tsp Baking Powder
1/2 tsp Salt
1 Tbsp Ground Ginger
1 1/2 tsp Cinnamon
1 1/2 tsp Allspice
1 1/2 tsp Nutmeg
1 1/2 tsp Cloves
2 Sticks of Unsalted Butter
1 Cup White Sugar
1/2 Cup Brown Sugar
1/2 Cup Molasses
1 1/2 tsp Grated Fresh Ginger
2 Large Eggs
1/2 - 1 Cup of White or Raw Sugar
Mix flours, baking soda, baking soda, salt, spices in a large bowl and set
aside. Mix thoroughly using a whisk.
Eggs and butter should be at room temperature. (Butter may feel cool, but
should be bendable). Cream butter with white and brown sugars. Beat until
light and fluffy. Add eggs, one at time, making sure each one is
Add Molasses and grated ginger.
Gradually add flour mixture, on low speed. Stop mixer once flour is
incorporated. This is a thick and stiff dough, but sticky to the
the dough for at least an hour or until the next day if you desire. I
wrapped mine in foil and placed it in a ziploc bag until I was ready
to bake them.
Preheat Oven to 350 degrees
Roll the dough into small balls, (you can use a Tbsp) and dip the tops in
sugar and place on a baking sheet, 2 inches apart.
Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked.
Bake longer for crispy cookies, less time for chewy cookies. Start checking
after 10 minutes. Cool on wire racks.
Makes approximately 5 dozen cookies.
I used a KitchenAid Pro 5 Plus Stand Mixer for these cookies.