Snack: Mega-Ginger Cookies Recipe | Myrecipes

Sunset reader Jozie Rabyor loves ginger, especially in these soft, chewy cookies. She grinds the candied ginger and mixes the dough in her food processor so her cookie jar gets filled quickly.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Mega-Ginger Cookies Recipe | Myrecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1/2 cup chopped crystallized ginger
About 3/4 cup sugar, divided
6 tablespoons butter, at room temperature
1/4 cup molasses
1 large egg
2 cups flour
2 teaspoons baking soda
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Instructions

In a food processor (or blender), whirl chopped ginger and 1/3 cup sugar until ginger is finely ground. Pour from container.
In the same container, whirl butter and 1/3 cup sugar until fluffy.
Add ginger mixture, molasses, and egg; whirl to mix.
In a bowl, mix flour, baking soda, ground ginger, cinnamon, and nutmeg. Whirl into butter mixture.
Cover dough and chill until firm to the touch, about 1 hour.
Preheat oven to 350 °. Shape dough into 1-in. balls and coat in remaining sugar (use a little more sugar if needed). Place balls 2 to 3 in. apart on nonstick or oiled baking sheets.
Bake until slightly darker brown, 11 to 12 minutes, switching positions of baking sheets halfway through. Transfer cookies to racks to cool.
Make ahead: Up to 1 week, stored airtight at room temperature; frozen, up to 4 months.

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