Vegetables Slightly Chewy Ginger Cookies Be the first to rate & review! Unlike most shortbread cookies, these are made with whole wheat, which gives them a nice, toasty flavor. Slideshow: More Cookie Recipes By Magnus Nilsson Magnus Nilsson Instagram Swedish chef Magnus Nilsson is the director of René Redzepi's MAD Academy in Copenhagen. He's known for his time as head chef of two Michelin-starred restaurant Fäviken in Sweden, which closed in 2019. Food & Wine's Editorial Guidelines Updated on February 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 30 mins Total Time: 30 mins Yield: 24 Ingredients 1 1/4 cups whole-wheat flour 1 teaspoon ground ginger 1/2 teaspoon baking soda Pinch of kosher salt 1 stick plus 2 tablespoons unsalted butter, at room temperature 1/3 cup plus 1 tablespoon sugar 2 tablespoons Lyle’s Golden Syrup (treacle) (see Note) Directions Preheat the oven to 350°. Sift the whole-wheat flour with the ginger, baking soda and salt into a small bowl. In a medium bowl, using a hand mixer, beat the butter with the sugar and syrup at medium speed until pale yellow and fluffy, about 3 minutes. Beat in the flour mixture just until incorporated. Knead the dough a few times in the bowl and divide in half. On a parchment paper–lined baking sheet, roll each piece of dough into a 12-inch log, about 1 inch wide. Arrange the logs on the prepared baking sheet 6 inches apart and bake for about 15 minutes, until golden; they will spread a lot. Transfer to a rack to cool until warm. On a work surface, cut the logs crosswise into 1 1/4-inch slices. Transfer the cookies to a rack to cool before serving. Make Ahead The cookies can be stored in an airtight container for 3 days. Notes Note: Golden syrup is widely available at Whole Foods and specialty food stores. Rate it Print