One cookie that gets made yearly in our house is gingerbread. I've yet to attempt to create a gingerbread house from this recipe, but I'm eager to try, so maybe next year I will give it a try and see if I can create a house from my recipe. But for simple gingersnaps, this recipe is our all-time favorite. It's a quick recipe that combines the great taste of gingerbread with a snap to them that you get from store-bought gingerbread cookies.
- 1 1/2 cups flour
- 1/2 tsp. baking powder
- 1 tsp. ground ginger
- 1 tsp. nutmeg
- 1/2 tsp. cinnamon
- 7 tbsp. sugar
- 1/2 stick cold butter
- 1 tbsp. honey
- 1 tbsp. molasses
- 2 egg yolks (separated)
Preheat oven to 400 degrees F. Cover a cookie sheet with parchment paper and set aside.
Mix dry ingredients together in a medium-sized bowl. Add butter to mixture, honey, molasses, and one egg yolk. Mix until it forms a dough. I mix with my hands, because it's easier than using a spoon. Mix until smooth. If mixture is too wet, add more flour, if too dry add more honey, or molasses.
Roll globs of dough into a ball, depending on how big you want your cookies to be. Mine are about two tablespoons in size. Place dough balls on cookie sheet and lightly press down just a little bit. Beat remaining egg yok and brush a small amount on top of each cookie and sprinkle with granulated sugar. Bake for about 10-12 minutes for soft ginger cookies, or 14-15 minutes for harder cookies. Do not overbake.
Ginger is known to help aid in digestion, provide some relief from varicose veins, and reduce inflammation. These cookies can be paired with ginger tea to provide an even more ginger experience. Take freshly grated ginger (1-2 tbsp.) and one cup boiling water. Steep for about 10 minutes. You can add honey, lemon, or even cinnamon to your tea and enjoy up to three cups a day.
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