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+ servings

Ginger Cookies with Apricots and Chocolate


  • 2 cups whole wheat pastry (or spelt) flour
  • 1 tsp baking soda
  • 1 ½ Tbsp ground ginger
  • ½ tsp fine-grain sea salt
  • ½ cup unsalted butter, cut into small(ish) cubes
  • ¼ cup molasses (choose one that's rich, densely flavored, and most important it should taste good to you)
  • ½ cup natural sugar (Sugar in the Raw or Turbinado)
  • 2 Tbsp fresh ginger, peeled and grated
  • 1 large egg, well beaten
  • 1 cup dried apricots, finely chopped
  • 6-7 oz chocolate, chopped into small shavings (I really like bittersweet in these)
  • cup natural sugar, for rolling the cookie dough in


  • In a large bowl, whisk together the flour, baking soda, ground ginger, and salt.
  • Heat the butter in a saucepan until it is just barely melted. Stir in the molasses, sugar, and fresh ginger (At this point, the mix should be warm, but not hot)
  • Whisk in the egg. (If it's hot to the touch, let it cool a bit before whisking in the egg)
  • Pour this mixture over the flour blend and stir to combine.
  • Add the chopped apricots and chocolate shavings; stir until just combined.
  • Chill for ~30 minutes (long enough to let the dough firm up slightly)

  • Baking
  • Preheat the oven to 350°F and line baking sheet with parchment paper.
  • Add the sugar to a bowl
  • Scoop out the dough (I make mine with 1-2 Tbsp worth of dough). Roll each piece into a ball and then roll the dough in the bowl of large-grain sugar to coat the outside.
  • Place the cookies a few inches apart on the prepared baking sheets.
  • Bake for 7 to 10 minutes, until cookies puff up, darken a bit, are fragrant, and crack. (If you’re not sure, peek at the bottom of one; it should be deeply golden)