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

1. Preheat the oven to 350F.
2. Lightly oil or coat two large baking sheets with nonstick cooking spray and set aside.
3. Whisk together the all-purpose flour, whole wheat flour, flaxseed, baking soda, ginger, cinnamon, and salt in a medium bowl.
4. Combine the sugar and oil in a large bowl and beat on medium speed until well blended, 1 minute.
5. Add the egg and molasses and continue to beat until smooth.
6. Scrape down the sides of the bowl if necessary.
7. At low speed, gradually beat in the flour mixture until just combined.
8. With your hands, roll the dough into 1 1/4-inch balls and place on the prepared baking sheets, about 2 inches apart.
9. Bake, 1 sheet at a time, 10 to 12 minutes, or until the cookies are golden brown.
10. Cool for 5 minutes on the baking sheet before transferring the cookies to a wire rack.
11. Repeat with the remaining dough.
12. To make the glaze, place the powdered sugar and milk in a bowl and stir until well combined.
13. If the glaze is too thick, add a few drops of milk as needed.
14. 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)