Spiced Rye Ginger Cookies

I'm not sure why I keep trying different ginger cookies-- it's not like I'm a huge fan of ginger, or even spice desserts for that matter.  I think I'm looking for a hearty breakfast cookie-- something not too sweet, that I can sink my teeth into, dip into my coffee, and not feel guilty about.  (This Breakfast Cookie didn't work out so well.)  To me, the basis for that is in whole grains for nutrition and character, and spices for flavor.  (My imaginary recipe also would also keep well for days, long enough for me to work my way through them.)  So I was intrigued by the use of rye flour here.  I thought it would give the cookies some substance.  I'm sure it did, but I don't know if you'd be able to identify the rye without being told it was there, even though I used dark rye rather than medium.  The only other change I made was to roll them in Sucanat, which is unrefined, natural cane sugar.  It has a dry, dark brown grain with a soft crunch rather than hard crystals.  It's producing the grainy texture you see in the photo.

Here is the original recipe:

    2 cups (212g) medium rye flour
    1 teaspoon baking soda
    1/2 teaspoon table salt
    2 teaspoons ginger
    3/4 teaspoon black pepper
    1/2 teaspoon cinnamon
    1/2 teaspoon cardamom
    3/4 cup (149g) granulated sugar
    1/2 cup (99g) vegetable oil
    1 large egg
    1/4 cup (85g) molasses
    1/3 cup (76g) coarse sparkling sugar or 1/3 cup (66g) granulated sugar
    chopped crystalized ginger for topping (optional)

Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl, whisk together the flour, baking soda, salt, and spices. Set aside. In a large mixing bowl, using either a hand whisk, an electric mixer, or a stand mixer, whisk the sugar and oil until combined. Add the egg and whisk until smooth. Stir in the molasses. Add the dry ingredients to the bowl and stir until well combined. Use a spoon (or a tablespoon cookie scoop) to portion 1 1/4" balls of dough. Roll the dough balls in granulated or sparkling sugar to coat before placing onto the prepared baking sheets. Leave 2" between them on all sides; they'll spread as they bake. Bake the cookies for 12 to 15 minutes, until they're puffed and their edges are set. Remove the cookies from the oven, and cool completely right on the pan.

A keen eye will detect that I had a little trouble with these.  It looks like my oven might have been a bit too hot, causing them to rise and firm rather than melt into flat puddles like the King Arthur examples, with "bendy centers" as they called them.  The bigger issue was that I didn't know what they meant by the edges being "set".  When I first tested them, the edges were no longer shiny, but still quite soft.  By the time they were what I consider "set" (slightly resistant to a poke), they were overdone, and even slightly burnt on the bottom.  (I didn't bake them that much longer!)  I probably should have taken them out about 30 seconds after my first test.  Oh well.  That's how the cookie crumbles.

Conclusion:  These tasted a lot like ginger snaps, but with a mild burnt sugar flavor because of being over baked, which wasn't necessarily unpleasant. They were quite hard and crunchy, not how they were supposed to turn out. I enjoyed them well enough dipped in hot coffee, but they weren't anything special 

Recipe:  Spiced Rye Ginger Cookies via King Arthur Baking