RecipeRooster

Where cravings drives search for recipes and the creation of delicious homemade food

Ingredients
350F, yield 24 3¼-inch cookies
1) 2 cup (10oz) all-purpose flour
1) ½ cup (2.5oz) whole wheat flour
1) ½ tsp. salt
1) 2 tbsp. + 1 tsp. ground ginger
1) ¼ tsp. ground cinnamon
1) ⅛ tsp. ground cloves
1) ⅛ tsp. ground white pepper
1) ⅛ tsp. ground nutmeg
1) ⅛ tsp. ground cardamom
2) 1 cup (8oz) unsalted butter, room temp
2) ¾ cup (5oz) lightly packed light brown sugar
3) 2 tbsp. honey
3) 4 tbsp. molasses
4) ½ cup (2oz) finely chopped candied ginger
4) 2 tsp fresh ginger puree
5) sugar for sprinkling

Combine (1) set aside.

Cream (2) 4-5min, add (3), then add dry ingredients (1) in three additions. Mix in (4).

Form dough into disk, wrap in plastic, refrigerate 30min up to 2 days.

Roll dough to ¼-inch thick. Use 3¼-inch cookie cutter, ½" apart, sprinkle sugar.

Bake at 350F for 10-12minutes.

Transfer immediately to wire racks to cool.

Store in air tight container up to 2 weeks.