I love gingersnaps. They're one of my favorite kind of cookies, and it makes me sad that they're often relegated to a Christmas cookie. Why limit such a delicious cookie to only one time a year?
Ginger is a root with numerous health benefits. It's has antioxidant effects, can help decrease nausea, and it has anti-inflammatory properties. All the more reason not to limit one of the most delicious ways to eat ginger to only one time a year.
This recipe uses both ground and fresh ginger, which give the cookies an extra spicy, gingery kick.
I was running low on butter when I made these, so I swapped it for Greek yogurt which has a closer consistency to softened butter than oil. I also used white whole wheat flour, but whatever flour you have at home will work.
Fresh Ginger Cookies
Yields: 2 1/2 dozen cookies
3/4 cup Greek yogurt
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 ginger
2 tablespoons sugar (for rolling)
Preheat oven to 350 degrees F.
Whisk yogurt 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.
Taryn is a Los Angeles based Registered Dietitian who's passionate about helping you be your healthiest you.