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Listed in: Dessert
2/3 cup (150 g) butter, softened
3/4 cup (150 g) sugar
1 egg
1 teaspoon ginger juice, prepared or fresh squeezed
1/4 cup (85 g) blackstrap molasses
1 cup (125 g) unbleached flour
3/4 cup (95 g) whole-wheat pastry flour
1 tablespoon (5.5 g) ground ginger
1 teaspoon baking soda
Pinch of salt
Preheat the oven to 350°F (180°C, or gas mark 4).
In a mixer, cream the butter and sugar together until light and fluffy. Add the egg, ginger juice, and molasses and beat until well incorporated.
In a large bowl, whisk together the flours, ground ginger, baking soda, and salt. Slowly add the dry ingredients to the wet and beat on low until well mixed. Roll the dough into 1 1/2-inch (3.8-cm) balls and place on a cookie sheet about 2 inches (5 cm) apart. Bake for 9 to 10 minutes, or until the cookies have flattened and the surfaces look dryish and lightly cracked. They should still be a little wet inside. Transfer the cookies to a cooling rack for 5 minutes or until cooled completely.
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