Sep 23 2011

Ginger Bread Cookie Recipe

GingerBreadCookies

My favorite thing about this recipe, besides how great it is, is how healthy it is!

Ginger has been used as a healing food throughout history. Here’s a list of it’s many medicinal properties:

antiemetic/antinausea
anticlotting agent
antispasmodic
antifungal
anti-inflammatory
antiseptic
antibacterial
antiviral
antitussive
analgesic
circulatory stimulant
carminative
expectorant
hypotensive
increases blood flow
promotes sweating
relaxes peripheral blood vessels

With winter fast approaching, now is the time to start getting some ginger in your diet!

Molasses is also extremely good for you, with 25% of the daily recommended intake of Iron and Magnesium for only 1 tablespoon! It’s a FAR less calorie intensive way to get your iron, not to mention kinder!

It’s also a great source of calcium, with 20% the daily recommended itake per 1 tablespoon.

These cookies taste great, they’re healthy, healing and fun to decorate with the kids!

Ingredients:

  • ¾ cup unsulfured molasses
  • ¾ cup light brown sugar
  • 1½ tsp. baking soda
  • ¾ cup (1½ sticks) vegan butter, softened
  • 2¾ tsp. ground ginger
  • 2½ tsp. ground cinnamon
  • ½ tsp. salt
  • 3⁄8 tsp. ground cloves
  • Egg Substitute – equivalent to 1 large egg, beaten
  • 4¼ cups unbleached all-purpose flour
  • 2⁄3 cup crystallized ginger, finely chopped

Directions:

1. Combine molasses and brown sugar in saucepan; heat over medium-high heat 2 to 3 minutes, or until sugar dissolves and bubbles appear around edges of saucepan. Remove from heat, and stir in baking soda. Add butter, ginger, cinnamon, salt, and cloves, stirring until butter is melted. Stir in egg, then flour, and mix until no white streaks remain. Add crystallized ginger.

2. Line workspace with 10-inch-long sheet plastic wrap. Roll out still-warm dough to 3/8-inch thickness on plastic wrap. Cover with plastic wrap, and place on baking sheet. Repeat with remaining dough. Chill 10 minutes, or up to 8 hours.

3. Preheat oven to 350°F, and line baking sheets with parchment paper. Cut dough into shapes with cookie cutters, and transfer to prepared baking sheets. Press scraps together and repeat. (If dough is too warm, refrigerate 10 minutes.) Bake 10 minutes, or until firm to touch. Serve warm, or transfer to wire rack to cool completely.

The secret to keeping these cookies soft and chewy is to roll out the dough on plastic wrap or wax paper while it’s still warm; then chill it before cutting into shapes.

Recipe from Vegetarian Times.

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