Okay, I made that up, but it's true. I needed these cookies to study, paper write, and generally function. True story. When your pantry is plundered after a week of deadlines, these ginger spice cookies are the open arms you turn to.
The cookies are sneakily seductive, showcasing a melange of fresh ginger, molasses, and cardamom. A little bit of cocoa powder melds the spices together. Fattened up with oil and yogurt, they bake up light and soft.
For a fancy schmancy touch they are topped with coarse salt and rolled in rapadura, an unrefined, ungranulated cane sugar. It looks a bit like sand, has a slightly fruity smell, and tastes just barely sweet, practically unrecognizable as anything we usually perceive as sugar. The most fascinating part is that it leaves an almost effervescent feeling in your mouth. The sensation of lightness complemented the softness of the cookie really well. Sucanat is a very close, slightly more common rapadura analog. If you see some, I definitely suggest trying it!
Spritely Ginger Spice Cookies
Rather adapted from Prudence Pennywise
1/2 cup canola oil
1/4 cup yogurt
1 cup granulated sugar
1/4 cup molasses
1 tsp fresh ginger, grated
2 cups all purpose or whole wheat flour
¼ cup cocoa powder
2 ½ tsp baking soda
1 tsp cinnamon
½ tsp cardamom
½ tsp cloves
¼ tsp salt
Preheat oven 350 F.
Beat together oil, yogurt, sugar, molasses, and ginger. Next, beat in the egg. Hooray emulsifications!
In a separate bowl, mix all the dry ingredients together. Slowly add this flour mixture into the oil mixture and stir. The dough will be pretty sticky, so chill in the fridge for at least 30 minutes.
Scoop out ping pong sized dough balls, roll them in rapadura, and top with a few grains of coarse salt. Bake approximately 12 minutes - shorter if you want a softer cookie, longer if you like it crunchy.