Gingersnaps with Barley Flour

Barley flour adds a delicate touch to cookies (and other baked goods.) This flour and recipe came from the Eugene, OR, farmers’ market when we last passed through there. These snappy cookies are sturdy enough to live in your cookie jar without crumbling but wouldn’t be good for mailing or travel.

I made a batch of these for a fall cookie platter that also included chocolate peanut butter oat cookies, iced oatmeal, and pumpkin spice. There are also a few residing in my deep freeze, waiting to see if they make the Christmas cookie list.

1 c. brown sugar
3/4 c. unsalted butter, room temperature
1/4 c. molasses
1 egg
2 1/4 c. barley flour
1 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. ground cloves

about 1/4 c. white sugar for rolling dough in

1. Preheat oven to 350F. Cover baking sheet with parchment.
2. Cream the sugar and butter with an electric mixer until light and fluffy.
3. Add egg and molasses. Mix until blended.
4. In a separate bowl, whisk all the dry ingredients together.
5. Add dry mixture gradually to wet mixture, with mixer on low.
6. Pour the white sugar on a plate, cutting board, or counter.
7. With a cookie scoop (or two spoons), plop a 1 inch ball into your hand. Roll gently. Then, roll in sugar. Place on prepared cookie sheet, about 2 inches apart. (This dough will spread.) When your sheet is full, flatten each ball gently with two fingers.
8. Bake for 8 minutes.