If you like your sweets with a smidge of spice and just the right pop of crunch, these Gingersnap Grookies (the perfect marriage of our delicious Remy's Grahams and a classic cookie) are for you! Combining the nuttiness of whole wheat and spelt flour with cinnamon-spiked Remy Grahams, these sweet meets spiced Grookies are perfect for picnics, lunch boxes, and an any time treat whenever a craving hits.
What You’ll Need…- 1 cup whole wheat flour
- 1 cup spelt flour
- 1 cup crushed Remy's Grahams
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoons ground cinnamon
- 1 teaspoons ground cloves
- 1/2 teaspoon ground nutmeg
- 3/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/2 cup brown sugar
- 1 cup unsalted butter, room temperature
- 1/4 cup blackstrap molasses
- 1/4 cup honey
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup chopped crystallized ginger
- 1 tablespoon fresh orange zest
What You’ll Do…
- Preheat the oven to 350 F. Line a large baking sheet with parchment paper.
- In the bowl of a food processor, pulse the Remy's Grahams until they become fine crumbs (should yield about 1 cup).
- In a large bowl, mix both flours, graham crackers crumbs, baking soda, baking powder, spices and salt together.
- In the bowl of a stand mixer fitted with the paddle attachment (or using hand beaters), beat the sugar, butter, molasses and honey together for 1 minute. Add the egg and vanilla extract and beat well. Working slowly, add the dry ingredients and mix until just combined. Remove bowl from mixer and fold in the ginger and orange zest.
- Divide the dough into 2-3 tablespoon sized balls and place on cookie sheet. Bake for 15 minutes, or until cookie tops become crackly. They will still feel a little soft to the touch, but will firm up as they cool. Cool for 5 minutes on the sheet then transfer to wire racks to cool completely.
