The leaves have changed color and the weather has turned nippy. I wanted to bake something to match my mood and these ginger spice cookies fit the bill perfectly. As the cookies baked in the oven, the aroma from the spice blend filled my home with the scent of Fall.
These cookies are scone like in texture and the ginger was sooo good with my weekly Caramel Macchiato. Feel free to replace the coffee with a glass of milk when you serve these to your kids!
When I make these again, I may add a touch more ginger. But that’s just me…
Lucky Ginger Spice Cookies
(recipe from The Eat-Clean Diet for Family & Kids)
1/4 cup olive-oil-based margarine (I used organic unsalted churned butter)
1/2 cup Sucanat (I used natural cane sugar)
1/4 cup molasses, unsulfured is best
11/4 cup unbleached all-purpose flour
1/3 cup whole-wheat pastry flour
1 tsp baking soda
1 tsp ground cinnamon
Pinch ground cloves
1/8 tsp ground ginger
Pinch ground nutmeg
Preheat oven to 350 degrees F. Prepare Cookie sheets with Silpat or parchment paper.
In a medium-sized mixing bowl beat margarine until soft. Add sugar and molasses and continue to mix well. Add egg whites and continue to mix until batter is creamy in texture.
Combine all dry ingredients in separate bowl.
Add dry ingredients to wet and stir until well blended. Drop large spoonfuls of dough onto prepared cookie sheet. Bake 12 to 15 minutes.
Prep time: 12 mins
Cook Time: 12-15 mins
Yield: 30 Cookies
Note: My yield was considerably lower than what was stated. Maybe my spoonfuls were much bigger? I made round balls roughly the size of ping pong balls. I got 16 cookies.
What officially marks the end of Summer for you? For me, it’s when I see my favorite pumpkin spice scones back on display at Starbucks!