Chewy Ginger Cookies
-
20 Mins
Prep Time
-
9-11 Mins
Cook Time
-
24
Servings
146 Calories
- 6g
Fat
- 22g
Carbs
- 1g
Protein
Nausea/Vomiting
Ingredients
- 2¼ Cups All-Purpose Flour
-
2 Tsp Ground Ginger
- 1 Tsp Baking Soda
- ¾ Tsp Ground Cinnamon
- ½ Tsp Ground Cloves
- ¼ Tsp Salt
- ¾ Cup Pasteurized, Unsalted Butter, room temperature
- 1¼ Cup Sugar, divided
- 1 Egg
- 1 Tbsp Water
- ¼ Cup Molasses
What You’ll Need
-
Measuring Cups
-
Measuring Spoons
-
Mixing Bowls (2)
-
Electric Hand Mixer
-
Small Bowl
-
Cookie Sheet
-
Parchment Paper
-
Rubber Scraper
- Allergens:
- G Gluten
- D Dairy
- E Eggs
- View Substitutions
-
GGluten:
Use a cup-for-cup gluten-free flour instead of all-purpose flour.
-
DDairy:
Substitute a plant-based margarine for butter.
-
EEggs:
Substitute egg for ¼ cup of unsweetened applesauce.
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Combine Dry Ingredients Preheat oven to 350° F. In a mixing bowl, stir together the flour, ginger, baking soda, cinnamon, cloves, and salt.
3.
Combine Wet Ingredients In another mixing bowl, cream the butter and 1 cup of sugar with an electric mixer until light and fluffy. Add the egg and then stir in the water and molasses.
4.
Beat Dry Ingredients into Wet Ingredients Slowly beat the dry ingredients into the wet ingredients until well incorporated. To prevent foodborne illness, do not eat raw cookie dough.
5.
Roll Into Balls Add the remaining ¼ cup sugar to a small bowl. Shape dough into golf ball sized balls and roll in sugar. Place 2-inches apart on a baking sheet lined with parchment paper. Flatten slightly.
6.
Bake Cookies Bake for 9–11 minutes. Allow cookies to cool and enjoy!
7.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Ginger has long been used as a remedy to fight against nausea. Gingerol, the bioactive ingredient in ginger, may also be beneficial as an antioxidant and anti-inflammatory agent.
Fatigue Buster
-
Use a Cookie Scoop
Use a cookie scoop to portion dough and place directly on baking sheet without rolling in sugar.
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