Ginger Drizzle Cookies - flour

Method

• Preheat the oven to 350F.
• Lightly oil or coat two large baking sheets with nonstick cooking spray and set aside.
• Whisk together the all-purpose flour, whole wheat flour, flaxseed, baking soda, ginger, cinnamon, and salt in a medium bowl.
• Combine the sugar and oil in a large bowl and beat on medium speed until well blended, 1 minute.
• Add the egg and molasses and continue to beat until smooth.
• Scrape down the sides of the bowl if necessary.
• At low speed, gradually beat in the flour mixture until just combined.
• With your hands, roll the dough into 1 1/4-inch balls and place on the prepared baking sheets, about 2 inches apart.
• Bake, 1 sheet at a time, 10 to 12 minutes, or until the cookies are golden brown.
• Cool for 5 minutes on the baking sheet before transferring the cookies to a wire rack.
• Repeat with the remaining dough.
• To make the glaze, place the powdered sugar and milk in a bowl and stir until well combined.
• If the glaze is too thick, add a few drops of milk as needed.
• Drizzle over each cookie in a lattice or squiggle design.