Snack: Soft and Chewy Ginger Cookies

This quick and easy recipe for the softest ginger cookies is made with molasses and plenty of ground cloves and cinnamon.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Soft and Chewy Ginger Cookies

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

4 1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups shortening
2 cups sugar
2 large eggs
1/2 cup molasses
3/4 cup sanding sugar (optional)

Instructions

Preheat the oven to 350 ºF.
In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening until softened, about 30 seconds. Add the sugar and beat until combined, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating between each addition. Add the molasses, mixing until combined.
Stop the mixer, add the flour mixture, and blend on "low" just until combined.
Shape the dough into balls by scooping 1/4 cup of dough into your hands and rolling until round. Roll the cookie dough balls in the sanding sugar until thoroughly coated and place them 3 inches apart on an ungreased cookie sheet.
Bake the cookies for 12 to 14 minutes, or until they're light brown and cracked on top. Remove the cookies from the oven and allow them to cool on the cookie sheet for 2 minutes, then transfer them to a cooling rack to cool completely.

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