Recipe Rewind: Gingerbread Cookies

I recently received a request to post the recipe for my Gingerbread GPers, 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.

(UPDATE: This recipe is one of nearly 50 in my new Gastroparesis-Friendly Baking eBook. Check it out!)

Ingredients

Dough

• 2 1/4 cups all-purpose 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, softened
• 1/2 cup molasses
• 1 large egg white

Icing

• 1 cup powdered sugar
• 2 tsp non-fat milk
• 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.

Related Posts:

• Recipe: Gastroparesis Friendly Brownies
• Recipe: Really Good Low-Fat Banana Muffins
• GP-Friendly 4th of July Menu
• Six Tips for a Gastroparesis Friendly Memorial Day
• Weekly Round Up: 14 Things that are Draining Your Energy & More…