Recipe: Gingerbread Cookies

Ginger Cookies for Gastroparesis

I recently received a request to post the recipe for my Gastroparesis Gingerbread Cookies, which initially appeared in the December newsletter.  These are definitely one of my favorite GP-friendly treats: perfectly chewy, sweet and spicy...and of course they're full of ginger, a gastroparesis super food.  Below you'll find the basic recipe, as well instructions for both the cut-out and the drop cookie version.

Ingredients

Dough

• 2 1/4 cups all-purpose or gluten-free cup for cup flour

• 1 1/2 tsp ground ginger

• 1 tsp ground cinnamon

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

• 1/4 tsp ground nutmeg

• 1/4 tsp cloves

• 1/2 cup granulated sugar

• 1/4 cup butter or palm shortening, softened

• 1/2 cup molasses

• 1 large egg white

Icing

• 1 cup powdered sugar

• 2 tsp milk, dairy or non-dairy

• 2 tsp lemon juice

• 1/4 tsp vanilla extract

• food coloring, optional

Directions

1. Combine the flour and next 7 ingredients (through cloves) in a bowl.  Set aside.

2. Beat butter and granulated sugar in a large bowl at medium speed until fluffy, about 3 minutes.

3. Blend molasses and egg white into sugar mixture.

4. Add flour mixture to sugar mixture.  Beat at low speed until incorporated.

5. Refrigerate dough for about 1 hour.

For Cut-Outs...

1. Preheat oven to 350 degrees.  Spray cookie sheet with non-stick cooking spray.

2. Working with half of the dough at a time on a well-floured surface, roll the dough to about 1/8-1/4 inch thickness.

3. Cut out cookies and place 1 inch apart on baking sheet.

4. Bake for 8 minutes.

5. Cool on wire rack.

6. While cookies are cooling, combine powdered sugar, milk, lemon juice and vanilla extract in a small bowl. Optional: use food coloring to make different colored icing.

7. Spoon into a pastry bag or a zip-top plastic bag.  Snip off the corner of the bag and decorate as desired.

For Drop Cookies...

1. Preheat oven to 350 degrees.  Spray cookie sheet with non-stick cooking spray.

2. Shape the dough into 1 inch balls.

3. Roll each ball in granulated sugar and place 2 inches apart on baking sheet.

4. Flatten each ball with the bottom of a glass (dip the bottom in sugar to prevent sticking).

5. Bake for 10 minutes.

6. Cool on a wire rack.

7. While cooking, combine the powdered sugar, milk, lemon juice, and vanilla extract in a small bowl.

8. Once cookies are cool, spread cookies with icing and decorate as desired.