Ginger Drizzle Cookies
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 tablespoons ground flaxseed or wheat germ
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup canola oil
- 1 large egg
- 1/4 cup molasses
- 1 cup powdered sugar
- 2 1/2 tablespoons 1% low-fat milk
- Preheat the oven to 350F.
- Lightly oil or coat two large baking sheets with nonstick cooking spray and set aside.
- Whisk together the all-purpose flour, whole wheat flour, flaxseed, baking soda, ginger, cinnamon, and salt in a medium bowl.
- Combine the sugar and oil in a large bowl and beat on medium speed until well blended, 1 minute.
- Add the egg and molasses and continue to beat until smooth.
- Scrape down the sides of the bowl if necessary.
- At low speed, gradually beat in the flour mixture until just combined.
- With your hands, roll the dough into 1 1/4-inch balls and place on the prepared baking sheets, about 2 inches apart.
- Bake, 1 sheet at a time, 10 to 12 minutes, or until the cookies are golden brown.
- Cool for 5 minutes on the baking sheet before transferring the cookies to a wire rack.
- Repeat with the remaining dough.
- To make the glaze, place the powdered sugar and milk in a bowl and stir until well combined.
- If the glaze is too thick, add a few drops of milk as needed.
- Drizzle over each cookie in a lattice or squiggle design.
flour, whole wheat flour, ground flaxseed, baking soda, ground ginger, ground cinnamon, salt, sugar, canola oil, egg, molasses, powdered sugar, milk
Taken from www.cookstr.com/recipes/ginger-drizzle-cookies (may not work)