Slightly chewy ginger cookies recipe

Ingredients

• 1¼ cups whole-wheat flour
• 1 tsp ground ginger
• ½ tsp baking soda
• Pinch of kosher salt
• 1 stick plus 2 Tbsp unsalted butter, at room temperature
• ⅓ cup plus 1 Tbsp sugar
• 2 Tbsp Lyle’s Golden Syrup

1. 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.
2. 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 1¼-inch slices. Transfer the cookies to a rack to cool before serving.