Ginger Drizzle Cookies
Makes 3 dozen cookies
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tablespoons ground flaxseed
- 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 confectioners’ sugar
- 2 1/2 tablespoons 1% lowfat milk
Directions
- Whisk the all-purpose flour, whole wheat flour, flaxseed, baking soda, ginger, cinnamon and salt in a bowl. In a separate bowl, combine the sugar and canola oil and beat on medium speed until well blended, 1 minute. Add the egg and molasses and continue to beat until smooth, about 1 minute.
- On low speed, gradually beat in the dry ingredients until just combined. Cover the bowl with plastic wrap and place in the refrigerator to chill until firm, at least 1 hour. At th is point, feel free to skip the chilling step if you think the batter is firm enough.
- Preheat the oven to 350°F. Lightly oil or coat two large baking sheets with nonstick cooking spray and set aside. With your hands, roll the dough into 1 1/4-inch balls and place on the prepared baking sheets, leaving a 2-inch space in between.
- Bake 10 to 12 minutes or until golden brown. Let cookies cool on the baking sheet for 5 minutes. Transfer them to a wire rack and cool completely. Repeat with remaining dough.
- Meanwhile, to make the glaze, place sugar and milk in a bowl and stir until mixed thoroughly. If it’s too thick, add a few drops of milk as needed. Drizzle glaze over each cookie in a lattice or squiggle-shaped design.
Tip: If you want your icing to harden, replace one tablespoon of the milk with 1 tablespoon light corn syrup.