I use Montana soft wheat berries that I mill ultra-fine on my grain mill for quite a bit of my baking flour, versus all-purpose white flour. I’ve not yet been able to convert all of my recipes to one hundred percent whole wheat, some things are just better with white flour, like pie crust. Cookies however, taste just as good with whole wheat flour, but there is a difference between pastry wheat and grocery store wheat.
With flour shortages being what they are right now, I’m saving my white flour for pies, and other baked goods that I haven’t been successful in converting yet.
These are delicious, not overly sweet and wonderful with a cup of hot tea. They are a bit crispy on the outside, soft and moist inside. The pepper adds a bit of a bite that hits a moment later.
Using a cookie scoop, I got thirty cookies.
Whole Wheat Soft Ginger Cookies
333g finely milled whole wheat pastry flour
2 teaspoons ground ginger
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons baking soda
1/4 teaspoon salt
Pinch freshly ground black pepper
100g granulated sugar,
100g light brown sugar
2 sticks (113g) unsalted butter, softened but still cool
1 large egg
Pre-heat the oven to 350 degrees.
In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper. Set aside.
Using an electric mixer, beat the granulated sugar, brown sugar and butter until light and fluffy, 3-5 minutes, scraping down the sides of the bowl as necessary. Add the eggs and beat for about 20 seconds, then scrape down the sides of the bowl; add the molasses, mix well and scrape down the sides of the bowl again.
Add the dry ingredients, then mix on low speed until just incorporated.
Use a cookie coop and drop mounds onto parchment lined baking sheets or silpat lined baking sheets.
Bake for 12-14 minutes, until set and golden on the outside and slightly soft on the inside. Transfer them to a wire rack to cool completely.