Ginger Cookies

Whatever cookie cutter you use, you’re sure to enjoy these soft, scrumptious cookies.

Ginger cookies are fun to make and children love to be involved in the cutting and decorating. I like heart-shaped cookies, but you can use any shape cookie cutter including those that make gingerbread men. Whatever cookie cutter you use, you’re sure to enjoy these soft, scrumptious cookies.

Food as Medicine

Ginger is a potent anti-inflammatory agent with active phytonutrients that not only impart its distinctive flavor, but also help moderate inflammation. Research indicates ginger is helpful for reducing nausea and motion sickness as well.

2/3 cup molasses or sorghum
1/3 cup softened butter
1/4 cup frozen concentrate apple juice, thawed
1 teaspoon pure vanilla extract
2 egg whites
4 cups unbleached all-purpose flour
1/2 cup sugar
2 teaspoons powdered ginger
1 teaspoon cinnamon
1/4 teaspoon powdered cloves
1/4 teaspoon allspice
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon grated orange zest

GLAZE
1/4 cup frozen concentrate apple juice, thawed

1. Preheat the oven to 350°F.
2. Mix the molasses, butter, apple juice concentrate, and vanilla together in a large bowl. Beat the egg whites in a separate bowl for 3 minutes, and then whisk them into the wet ingredients.
3. Mix all the dry ingredients together, including the orange zest, in a separate, large bowl. Slowly add the dry ingredients to the wet ingredients, using a wooden spoon to mix everything together until the dough becomes stiff. Knead the dough with clean hands for a couple of minutes, and then divide it in half.
4. Flatten each half into 2 round disks, wrap them in plastic wrap, and put them in the freezer until they are completely chilled, at least 2 hours, or overnight.
5. After the dough has thoroughly chilled, roll it out on a floured surface. Sprinkle the dough with a little more flour. Roll it out into 1/8-inch-thick slabs, and then cut it into shapes with a cookie cutter. Using a pastry brush, lightly brush the cut cookie shapes with the apple juice concentrate.
6. Smear the baking sheet with 1/4 teaspoon of butter and arrange the cookies on top. Bake for 10 – 12 minutes until they turn a light golden brown. Remove the cookies from the oven and let them cool for a few minutes before transferring to a cooling rack.