My mixer and I have been spending a LOT of quality time together this weekend. Due to the snow, I’m trapped inside my house with nothing to do but play around with food. Doesn’t sound so bad, right?   In January, sure… but April? Not impressed.

I began tossing random ingredients into the mixer, and before I knew it, I had a bowl full of buttery brown sugar/ginger dough. 

Preheat oven to 375

Cream together

3 Tbsp softened butter

1/4 cup brown sugar 

1/2 tsp vanilla

1 egg

In a separate bowl combine

1 cup flour (I used whole wheat)

1/4 tsp salt

1/2 tsp soda

1/2 tsp cinnamon

2 tsp ginger

Add the dry ingredients to the wet and mix until well combined. Form dough into cookies, and bake on a non stick baking sheet for approx 12 mins. Makes 10-12 cookies.

These cookies are a sugar cookie x ginger cookie – the best of both worlds, and have a mild ginger flavour.