If you're really crazy about spicing up your cookies, replace the cinnamon in the recipe with 1 1/2 teaspoons of Pumpkin Spice Blend - a homemade mix of ginger, cinnamon, cloves, nutmeg and allspice.
Course Desserts
Prep Time 10 minutesminutes
Cook Time 8 minutesminutes
Total Time 18 minutesminutes
Servings 362-inch cookies
Calories 77kcal
Author Aimee
Ingredients
1/3cupunsalted butterroom temperature
1cuporganic cane sugarplus 1/4 cup for rolling the cookies
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Sift together flours, baking soda, sea salt and cinnamon and whisk to combine.
In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until creamy, about three minutes. Scrape down the sides of the bowl with a spatula a few times to be sure that everything is incorporated.
To the butter mixture add: molasses, pumpkin purée, white vinegar, and egg. Beat well.
Using a microplane or rasp, grate cube of fresh ginger over the wet ingredients so the pulp and juices fall into the bowl. Mix batter to combine.
Add dry ingredients and stir on low speed to combine. Turn off mixer and remove paddle.
Roll the dough into 36 1-inch balls. Roll each ball in whole cane sugar and place on a baking sheet, 12 per tray. (This is a good job for kids.)
Bake for 8 minutes on the middle and lower shelves of the oven, rotating the pans once midway though the baking time. Cool on a wire rack.