It seems to be a habit of mine that after a long absence, I return with a cookie recipe. I’m not really sure what this means but let’s not read into it and go with the flow. That’s what I’m about. Going with the flow. Oh and ginger!

Last week at the farmer’s market, I spotted a giant bin full of fresh ginger. As a back story, our farmer’s market is not exactly abundantly brimming with selections. On good days you might find some romaine, broccoli, tomatoes, oranges, strawberries and local farm eggs. Which isn’t a bad selection but sometimes a girl just needs more variety.

Blood oranges? Nope. Endive? No way. Leeks? Fughedabouit. Fresh ginger root? The stars aligned!

Long story short, I was super excited to find fresh ginger (fresh! knobby! ginger!) in a bin, calling my name. I love, love, l-o-v-e ginger. At least once a week, I use it in one of our meals. Also, I have a sweet tooth and a special place in my heart for soft, chewy cookies.

With the help of my sister-in-law, we whipped up these cookies over the weekend. Can I just urge you to use fresh ginger, please? It really makes all the difference. The flecks of ginger in the dough give the cookies more depth, more bite and more sassiness. Because we all need some more of that in our lives, right?

Ginger Cookies
Makes: about 30 small cookies
Bake: 8 minutes
Source: adapted from Better Homes & Gardens Cookbook

1 C all-purpose flour
1 1/4 C whole wheat flour
2 teaspoons fresh ginger (minced with Microplane; first peel skin off)
1 t baking soda
3/4 t ground cinnamon
1/2 t ground cloves
1/4 t coarse sea salt
1 C granulated sugar
1/2 C vegetable or canola oil
1 egg, lightly beaten
2 t vanilla extract
1/3 C molasses
For rolling: mix 1/4 C sugar + 1/4 t ground ginger

Preheat oven to 350℉. Line baking sheets with Silpat or parchment paper. In a medium bowl, combine the dry ingredients including the fresh ginger. Set aside. In another bowl, combine the wet ingredients. Using a hand mixer is optional but can speed up the process. Pour dry ingredients slowly into the wet ingredients and beat until combined.
Shape dough into 1-inch balls. Roll balls in the sugar/ginger mixture and place 2 inches apart on lined baking sheets. Bake for 8 minutes or until bottoms are light brown and tops are puffed. Do not overbake. Cool on baking sheet for a minute or two. Transfer to a wire rack to let cool. Best enjoyed warm out of the oven with a glass of milk!