I bought a bag of whole wheat pastry flour from Bob’s Red Mill and was looking around for ways to use it. I spotted on their website a molasses spice cookie recipe which is adapted in this posting. I liked the cookies and did not notice any obvious taste difference from whole wheat vs. white flour. The recipe called for sparkling sugar, and I used red, since that was the most suitable color that I had. (I think white would be better.) This is a quick recipe, with cookies cooling on the rack within a half hour of starting
240 g. (2 cups) whole wheat pastry flour
2 tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground cloves
¾ cup (12 Tbs.) softened butter
1 cup brown sugar
¼ cup molasses (I used Lyle’s Treacle)
1 egg
Sparkling sugar
Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper or silicon mats
In a small bowl mix together the flour, baking soda, salt, and spices
In a large bowl, mix together the butter, brown sugar, and molasses and then add the egg and mix it in . Mix in the dry ingredients. Using a scoop, portion the cookie dough into ~18 cookies and place each ball of dough about 2 inches apart on the baking sheets. Sprinkle each portion with sparkling sugar.
Bake for8-10 minutes, until the edges are just set. Cook in the baking sheets for 5 minutes and then remove the cookies from the pans and complete their cooling on a wire rack.