Photo by Ted + Chelsea Cavanaugh, food styling by Michelle Gatton
In this cookie, rye flour pulls double duty, pairing with molasses and ginger in both the deep, toasty batter and the crunchy streusel topping. It adds an earthy-nutty dimension (and absorbs more molasses than all-purpose flour) for a smoky, caramel-y, rye whiskey-esque finish. The result is something like gingerbread, but softer and way more delicious.