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.