Cynthia Farr-Weinfeld, a hypnotherapist and writer, started improving the nutritional profile of a friend's mother's ginger cookie recipe by substituting whole-wheat pastry flour for all-purpose flour and canola oil for shortening. “Experiment with these cookies,” she advises, “as they taste great either slightly underdone or crispy.” She calls them “the quickest cookies you'll ever bake.”
"This cookie is now a favorite for my picky family. Delicious & fairly healthy.
These came out beautiful and tasted wonderful. I added
1 1/2 Tbsp of fresh ginger to the wet ingredients and a 3 oz package of crystalized ginger at the end. I also increased the dried ginger to 1 Tbsp and added a tsp of freshly ground clove and cinnamon. I love sweet and spicey together and these were gooood! Love the sugar coating, reminded me of making cookies with my Mom. And I used organic cane sugar but will try Turbinado sugar next time.
This recipe is easy and quite good. I might not roll them in sugar next time to see if it is a little less sweet, or maybe cut back just a little on the sugar in the recipe. They took exactly 10 minutes in the oven. I am going to let them sit overnight and see if the sweetness recedes a bit and the spices come more alive. I also added a healthy grating of nutmeg to the batter. Will make them again.
The first time I made these cookies, it was amazing. But the last few times have been inconsistent and the cookies came out chewy and not that flavorful instead of crunchy. I'm not sure whether its the recipe or my baking.