Jeweled Ginger Cookies with Lemony Drizzle
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Ginger and lemon are a winning combination any time of year but there is something distinctly festive about these cookies. Maybe it's be the gently sparkle of the sugar that adorns the tops of the cookies or the golden hued pieces of ginger that poke through the cookie surface. Either way we love them and hope that you do too.
- 1 tbsp Chia seeds or ground flax meal
- 2 tbsp Water
- 1 cup Anita's Organic Cane Sugar
- 2/3 cup Coconut oil, melted
- 1 tbsp Organic blackstrap molasses
- 1 tbsp Fresh ginger, grated
- 1/2 cup Organic candied ginger, finely chopped
- 1 1/2 cups Anita’s Organic All Purpose White Spelt (or regular All-Purpose Flour)
- 1 cup Anita's Organic Einkorn Flour
- 1 tbsp Ground ginger
- 1 tsp Cinnamon
- 1/4 tsp Freshly grated nutmeg
- 1/4 tsp Clove powder
- 1/4 tsp Freshly ground black pepper
- 1 tsp Baking soda
- 1/2 tsp Salt
- Preheat the oven to 350˚F and line two baking trays with parchment paper.
- In a small bowl, whisk together the chia seeds and water – set aside. (You can also use 1 beaten egg if preferred).
- Using a stand mixer with a paddle attachment mix together the sugar, coconut oil, molasses and fresh ginger. Mix until fully incorporated. Add the candied ginger and mix again.
- In a medium sized bowl whisk together the flours, ground ginger, cinnamon, nutmeg, clove powder, black pepper, baking soda and salt.
- With the mixer running at a slow speed add the flour mixture a little at a time to the wet mixture. Mix until fully incorporated. If the dough does not hold together when squeezed add a touch of milk to the mixture. In a small bowl or on a plate mix together 2 tablespoons of cane sugar, ½ tsp cinnamon and half a tsp of dried ginger. This will be used to roll the cookies in.
- Scoop out 2 tablespoons of cookie dough at a time and roll into a ball. Roll the ball in the sugar & spice mixture. Place the ball onto the lined cookie sheet and flatten slightly with your fingers. Don’t worry if the cookies are not a perfect round when you flatten them, you can reshape them a little if need be.
- Bake the cookies in the center of the oven for 10 to 12 minutes until lightly golden around the edges. Move the cookies to a cooling rack to cool fully before serving.
- Eat as they are or decorate with a simple Lemony Drizzle made from mixing icing sugar and fresh lemon juice together to form a thick glaze.
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