Delicious Fresh Ginger Cookies Mindfulpath Recipe
by, Taryn McPherson
I love gingersnaps. They're one of my favorite types of cookies. They definitely a mainstay at the holiday dessert table and cookie exchanges, but there’s no reason you can’t make this recipe all year long. After all, why limit such a delicious cookie to only one time a year?
Ginger is a root with numerous health benefits. It has antioxidant effects, can help decrease nausea, and has anti-inflammatory properties. All the more reason not to limit one of the most delicious ways to eat ginger to only one time of year.
This recipe uses both ground and fresh ginger, which give the cookies an extra spicy, gingery kick.
3/4 cup softened butter
1/2 cup lightly packed brown sugar
1/4 cup molasses
2 1/2 cups flour
1/3 cup water
1 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1 tablespoon fresh grated ginger
2 tablespoons sugar (for rolling)
Preheat oven to 350 degrees F.
Whisk butter and sugar together, then add molasses and mix well. Add water and fresh ginger, sift in dry ingredients. Mix well.
Stick dough in the fridge for 15-20 minutes to make it easier to handle.
Scoop tablespoon size scoops of dough, roll into balls and roll in sugar. Place on ungreased cookie sheet and press down slightly to flatten.
Bake for 10-12 minutes until the middle of the cookie can’t be dented with your finger when you press on it. Cool on wire rack or enjoy immediately.
Note - if all the holiday preparations have left you low on butter, Greek yogurt has a similar consistency to softened butter and works great as a swap, oil can also be substituted but may change the consistency of the dough a bit. All purpose flour or whole wheat flour, or a mix of the two all work well in this recipe.