Yield: about 60 cookies
- 2 cups (260g) whole wheat or all-purpose flour
- 2 tsp (10g) baking soda
- ½ tsp (2.5g) salt
- 1 ½ tsp cinnamon
- 1 tsp fresh ground ginger
- ½ stick (56g) butter, melted
- ¼ cup (50g) brown sugar
- 1/3 cup (113g) molasses
- 1 egg
- Preheat oven to 350F. Line 4 baking trays with parchment paper.
- Mix dry ingredients together and set aside.
- Mix wet ingredients until smooth. Add to dry ingredients and mix until just incorporated
- If dough is too soft to roll, place in fridge for 30 minutes until firm enough to roll. Lightly wet your hands if too sticky.
- Portion into 30g pieces and roll into balls. Drop balls into a bowl of granulated sugar and coat all sides.
- Place on baking sheets about 15 to a tray. Gently press with the palm of your hand: not flat just to remove the roundness at the top.
- Bake for 8-10 minutes or until slightly puffed. Do not overbake as they burn easily.
- To freeze, wrap prepared trays with balls of dough in plastic wrap and freeze until solid. Once dough balls are solid, transfer to a sealed container, placing pieces of parchment paper between layers of dough balls.
For Little Chefs: Bring bowls of all the different ingredients to the class and go through each one with the students. Have them mix up the batter, then roll the cookies. Bring them to the kitchen to bake, then return them in time for snack.