Spicy Ginger Cookies. They look so innocent sitting there. Like any other cookie.
Except they aren’t. They somehow manage to evoke both fresh-baked crispy cookies and cinnamon graham crackers at the same time. That makes them, what? Crookies? Cookers?
It doesn’t matter. All I know is they taste amazing. These are so enticing, in fact, that they may or may not have made up the bulk of my lunch… hey, it is Cookie Friday after all.
Spicy Ginger Cookies
Adapted from Spiced Ginger Cookies by Food & Wine
1/2 c butter (1 stick), softened
1/4 c olive oil
1/4 c sugar
1/4 c sucanat
1/3 c brown rice syrup
2 c spelt flour
2 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/4 tsp ground cloves
1/2 tsp saltSugar for rolling
Preheat the oven to 350*F and grease a cookie sheet.
In a stand mixer with paddle attachment (or with a hand mixer), beat together the butter, oil, sugar and sucanat until fluffy. Add the rest of the ingredients and mix until a soft dough forms.
>Wrap the dough in plastic wrap and press into a disk about 1″ to 1 1/2″ thick. Refrigerate for 30 minutes.
Spread some sugar on a small plate. Break off pieces of the chilled dough and roll into 1″ balls. Roll each ball in sugar, then flatten on the cookie sheet about 1/2″ apart. They won’t spread much!
Bake at 350*F for 16-18 minutes, until the edges are dark brown and crisped. Allow to cool for 5-10 minutes, then transfer to a cooling rack to finish cooling.