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Ginger: it’s the assertive spice.

It’s not afraid to get all up in your business.  It might even slap you in the face.

It’s feisty like that.

It’s what makes these cookies so darn addictive (for me, anyway.)

These little guys are spicy and sweet, and they stay uber soft, even if you leave them out on the counter all night (which in Denver’s dry climate is tantamount to cookie murder.)  They’re troopers.

But if you are afraid of ginger and it’s in-your-face attitude, steer clear.  You won’t like these cookies.  That’s ok, I’ll eat your share.  And I’ll make a different kind of cookie next week, just for you.

Ingredients

1 c. whole wheat pastry flour
1 c. unbleached organic flour
1 T. ginger
2 t. baking soda
1/2 t. baking powder
1 t. cinnamon
1/2 t. salt
1/3 c. vegan margarine (i.e. Earth Balance)
2/3 c. canned pumpkin
2/3 c. organic sugar + additional 1/4 c. for rolling
1/4 c. molasses

Directions
In a medium bowl, combine flour, ginger, baking soda, baking powder, cinnamon and salt. Set aside.  Using an electric or stand mixer, cream together margarine, pumpkin, 2/3 c. sugar and molasses.  Gradually add flour mixture to wet ingredients, mixing until a dough comes together.
Chill dough for 30 minutes or more. When dough is chilled, preheat oven to 350 degrees and pour remaining sugar into a shallow bowl.  Scoop dough into balls and roll until smooth.  Roll each ball sugar until completely covered.  Transfer dough to a cookie sheet and continue until sheet is filled.
Bake for 8-10 minutes. Cookies should be set, but still a bit doughy.  Allow cookies to cool on the pan for several minutes before transferring to a cooling rack.