Honey Ginger Crinkles

I’m giving up sugar for Lent. There, I said it. It’s real and I can’t take it back. It certainly won’t be easy (if you haven’t already noticed I have quite the sweet tooth) and I’m hoping there won’t be any withdrawals, but don’t say you haven’t been warned. Last night after I decided to abstain from the sweet stuff, I proceeded to make a big pancake dinner to celebrate Mardi Gras, complete with three kinds of syrup (maple, chokecherry, and honey) just for kicks.

So what am I doing on the first day of Lent posting a cookie recipe? Well, to be honest, I made these a couple weeks ago and just haven’t posted them yet. These cookies have zest! No, not citrus zest, but lots of flavor from 6 spices, including both ground and fresh ginger. They use whole wheat flour, making for a chewy, moist texture, with a nutty wholesome quality. Also contributing to the cookies’ satisfying texture is hygroscopic (moisture attracting) honey. Golden, sweet and floral the honey pairs perfectly with the spicy, sharp fresh ginger.

So, I won’t be making these anytime soon (at least 40 days to be approximate), but until then I am happy knowing I have another solid cookie in my repertoire.

Honey Ginger Crinkles

These crinkly, chewy cookies are made with 100% whole wheat flour and are egg-free, but can be made with white flour/melted butter if you so desire.

Makes about 24 cookies

Ingredients:

2 ¼ cups whole wheat flour

1 teaspoon baking soda

2 teaspoons cinnamon

2 teaspoons ground ginger

½ teaspoon ground cloves

½ teaspoon ground allspice

¼ teaspoon ground black pepper

½ teaspoon salt

¾ cup canola oil (or melted butter)

½ cup honey

2 tablespoons freshly grated ginger

1/3 cup granulated sugar, plus extra for rolling

1/3 cup light brown sugar

2 teaspoons vanilla

Preheat the oven to 375° F. Line two baking sheets with silicone liners or parchment paper. Fill a shallow bowl half way with granulated sugar and set aside.

Make the dough. Whisk the flour, baking soda, spices, and salt together in a large bowl, then set aside. In a medium bowl, whisk together the oil (or butter), honey and ginger, then add the sugars and vanilla and whisk until thoroughly combined. Stir the wet ingredients into the dry ingredients (dough will be rather soft).

Form the cookies. Scoop a golf ball-sized mound of dough into your hand with a spoon. Roll the dough between the palms of your hands, then roll it in the bowl of sugar, then place it on the baking sheet. Repeat for 5 more cookies, for a total of six cookies per baking sheet.

Bake the cookies. Place the baking sheet in the oven and bake for 11 minutes, rotating the baking sheet after 5 minutes. When done, the cookies should have puffed up, spread out a little, and have gorgeous cracks. Don’t overbake the cookies, as they should be chewy not brittle. When done, cool the cookies on the baking sheet for a couple minutes, then transfer to a wire rack to cool completely. The cookies will keep for up to one week in an airtight container.