Chewy Ginger Cookies

This recipe is from

Chewy Ginger Cookies

Chewy Ginger Cookies


2 cups whole wheat flour

1 tablespoon cocoa powder

1 tablespoon dried ginger

3 tablespoons grated fresh ginger

1/2 teaspoon pepper

1/2 teaspoon salt

3/4 teaspoon cardamom

3/4 teaspoon baking soda

1/2 cup butter

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup molasses

Combine the flour, baking soda, and dried spices together in a large bowl. In a mixer, cream the butter and sugars together until light and fluffy, about 4 minutes. Add the molasses and fresh ginger and allow to combine. Scrape down the bowl and then add the dry ingredients slowly. Refrigerate dough for at least 3 hours or overnight.

Roll into 1/4 cup balls and then flatten them into discs. Place on a silpat or parchment paper at least 2 inches apart and bake at 350 degrees for 12 minutes or until they start to crackle on top. They will still be a little soft but will firm up as they cool. Allow to cool on the baking sheet.