These soft and chewy gingerbread cookies are just what Santa is asking for. They are fast and easy to make but with ingredients like ancient grain whole grain flour and small batch sorghum, the results are better than the bakery. The Buffalo Ginger in this recipe really makes these cookies shine, no ginger is quite like it. Hint: these scrumptious cookies are amazing with a glass of eggnog!
3/4 cup unsalted butter (softened)
1 cup granulated sugar (plus more for rolling dough balls in)
Cream together the butter and sugar in an electric mixer until light and fluffy.
Add the egg, sorghum and vanilla and mix well.
In a separate bowl whisk together the dry ingredients.
Add the dry ingredients to wet and mix until cmbined.
Form balls of dough about the size of a ping pong ball and roll them in sugar. If possible use a coarse granular sparkling sugar. Place the balls on a parchment lined baking sheet approximately 2 inches apart.
Bake for 9-11 minutes until slightly brown. Remove and allow to cool completely on a wire rack.
On a cold winters day we positively crave this deliciously creamy chowder with scrumptious sweet corn topped with crunchy garlic chips. Silky heirloom white beans deliver creamy texture and plant-based protein to this guilt free dish your entire family will love.