Preparation
- Whisk the all-purpose flour, whole wheat flour, ground flaxseed, baking soda, ground ginger, cinnamon and salt in a bowl.
- In a separate bowl, combine the sugar and canola oil and beat on medium speed until well blended, about 1 minute.
- Add the egg and molasses and continue to beat until smooth, about 1 minute.
- On low speed, gradually beat in the dry ingredients until just combined. Cover the bowl with plastic wrap and place in the refrigerator to chill until firm, at least 1 hour.
- Preheat oven to 350 degrees. Lightly oil or coat two large baking sheets with nonstick cooking spray and set aside.
- Roll the dough into 1-1/4” balls and place on a prepared baking sheet, leaving a 2” space in between.
- Bake 10 to 12 minutes or until golden brown. Let cookies cool on the baking sheet for 5 minutes. Transfer them to a wire rack and cool completely. Repeat with remaining dough.
- To make the glaze, place sugar and milk in a bowl and stir until mixed thoroughly. If the glaze is too thick, add a few drops of milk as needed. Drizzle glaze over each cookie in a lattice or squiggle-shaped design. * If you want your icing to harden, replace one tablespoon of milk with 1 tablespoon light corn syrup.
Notes & Suggestions
For crisper cookies, bake for a few more minutes, but check that they don't burn. To store cookies, place in a single layer separated by wax paper so the cookies don't stick to each other.
Yield
Makes 3 dozen cookies
Nutritional Facts
1 Cookie: Calories 80; Fat 3.5g; Protein 1g; Carbohydrate 13g; Fiber 1g ; Sodium 105mg.