The only ginger cookie recipe I ever make, and the only one I’ll ever need.Jump to Recipe
This is the only ginger cookie recipe I ever make, and the only one I’ll ever need. The trifecta of fresh ginger, ground ginger and chunks of candied ginger is what does it for me, resulting in a supremely ginger, soft, sugar-sanded little cookie that’s perfect for pockets, or special gatherings all fall/winter long.
This cookie recipe was originally published in 2016 and has been beloved since, and it’s even grown in popularity in my house since I finished my Ayurvedic education and learned all of the super powers of ginger. Ginger not only keeps the body energetically warm from the inside out, but keeps digestion high, boosts immunity, keeps circulation clear and clean, and even has the power to single-handedly remove toxins and waste from the body. Now THAT is what I want in my cookie.
Flavors are FUN, yes, but they also are the mechanisms by which our bodies nourish themselves. Flavors basically tell our bodies what the food is giving us – on a nutritional and energetic level. Our bodies then prepare enzymes to break those components down, assimilate them, and turn them into fuel for our vibrant lives. We can’t eat just one flavor and get all of the things we need, so learning to track the flavors in our foods helps us to be sure that we’re really getting all of the things we need in our meals. This particular recipe has four of six flavors. The more flavors we can enjoy in any meal or food, the happier and more balanced our bodies will be. If you’re wanting to learn more about how the flavors we eat fuel our bodies – energetically and nutritively, check out this little blog post.
The only ginger cookie recipe I ever make, and the only one I'll ever need.
Place your turbinado sugar in a broad, shallow bowl.
Then, using a heaping tablespoon or small scoop, scoop the dough out and form it into a ball with your hands. Toss the cookie dough balls into the bowl of sugar and roll to coat, then place them evenly spaced on the prepared baking sheets, roughly two inches apart as these cookies will spread!
Bake for 7-10 minutes or until cookies puff up, darken a bit, get fragrant and crack.