Ginger Drizzle Cookies
For the past 20 years, Janice has been part of a neighborhood holiday cookie swap. Her best pal, Mary, always bakes gingersnap cookies, and they’re the first cookies Janice’s girls look for when she brings home her holiday bounty. To health-ify Mary’s “famous” recipe, we swap half the white flour with whole wheat, use canola oil in place of (gasp!) shortening, add some ground flaxseed, and create a simple sugar glaze. These cookies are great for the holidays—or for any time of the year. Just don’t tell Mary our secret. — AARP
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 tablespoons ground flaxseed or wheat germ
- 2 teaspoons baking soda
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup canola oil
- 1 large egg
- ¼ cup molasses
- 1 cup powdered sugar
- 2½ tablespoons 1% low-fat milk
- Preheat the oven to 350°F. Lightly oil or coat two large baking sheets with nonstick cooking spray and set aside. Whisk together the all-purpose flour, whole wheat flour, flaxseed, baking soda, ginger, cinnamon, and salt in a medium bowl.
- Combine the sugar and oil in a large bowl and beat on medium speed until well blended, 1 minute. Add the egg and molasses and continue to beat until smooth. Scrape down the sides of the bowl if necessary. At low speed, gradually beat in the flour mixture until just combined.
- With your hands, roll the dough into 1¼-inch balls and place on the prepared baking sheets, about 2 inches apart.
- Bake, 1 sheet at a time, 10 to 12 minutes, or until the cookies are golden brown. Cool for 5 minutes on the baking sheet before transferring the cookies to a wire rack. Repeat with the remaining dough.
- To make the glaze, place the powdered sugar and milk in a bowl and stir until well combined. If the glaze is too thick, add a few drops of milk as needed. Drizzle over each cookie in a lattice or squiggle design.