Recipes Archives - Page 14 of 35

Ginger Bread Cookies

1/3 c. butter softened
3/4 c. packed brown sugar (you can use 1/4 c. brown sugar and 1/4 c. Baking Truvia to cut down on sugar, but they will not be as soft and chewy)
1/2 c. molasses (can use 1/4 c. to cut down on sugar but they will not be as soft or chewy)
1 egg
3 cups all-purpose flour (can use 2 c. whole wheat and 1 c. all-purpose instead but the cookie dough will have a different texture)
3 tsp ground ginger
1 1/2 tsp cinnamon
1/4 tsp ground cloves
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt

Preheat oven to 350 degrees.
In a mixing bowl, mix softened butter and brown sugar until smooth.
Beat in eggs, molasses, vanilla, spices, baking soda and powder until smooth.
Slowly mix in flour.
Place dough in the fridge until it easy to work with – about 15-30 minutes.
On a lightly floured surface roll out dough to about 1/8 inch thickness and use small cookie cutters of choice.
If you don’t have a cookie cutter you can form these into small circular cookies.
Bake for about 5-6 minutes and remove from oven to let cool.
Leave plain or use a light frosting and candies of your choice to decorate.

For a fun delicious spin on these yummy cookies, add 3 T. grated zest or orange. Such an amazing way to spice up your ginger men!

4 T. freshly grated orange zest
1/2 c. baking truvia (make sure it is BAKING truvia) or you may use 1/2 c. sugar
1/2 tsp ground cloves (I put cloves in my magic bullet because I did not have the ground powder on hand)
1 tsp cinnamon
4 sheets thawed Phyllo dough – found in the freezer section (I used organic)
Cooking spray or coconut spray
1/4 c. chocolate chips (I used dark chocolate chips)

Preheat oven to 300 degrees.
Take your 4 sheets of phyllo dough and cut them in half long ways into 8 rectangular shaped pieces.
Take first piece and lightly spray with cooking spray and place second piece on top.
In a bowl mix together orange zest, sugar and spices.
Sprinkle 1/4 of the orange & spice mixture over the entire piece of phyllo.
Start rolling phyllo up long ways so that you have a longer log shaped tube.
Cut log gently into 8 bite size pieces.
You should be able to form 4 logs (32 bites all together) and divide mixture among them evenly.
Place pieces on sprayed cookie sheet and bake for 20-25 minutes or until lightly golden brown. Let cool completely.
In a separate microwave safe bowl, heat 1/4 c. chocolate chips for 90 seconds or until melted. This will be HOT!
Stir chocolate until smooth.
Spoon chocolate into a Ziplock baggie and cut a tiny piece off the corner so you can squeeze the chocolate on to each bite.
Put in fridge and let chocolate harden.

3 egg whites
3/4 tsp vanilla extract
1/4 c. baking truvia (make sure it the BAKING truvia, this worked perfectly) OR 1/2 c. sugar
1/4 c. cocoa powder
Tiny pinch of cream of tartar
1 Tablespoon chocolate chips (about 12 chocolate chips)

Place egg whites in large bowl making sure there is NO YOLK in them at all, and set them out until they are room temp (about 20-30 minutes)
Preheat oven to 300 degrees.
Add vanilla to egg whites and beat with mixer on medium until soft fluffy peaks form, this may take 2-3 minutes.
Gradually add truvia or sugar at about a tablespoon at a time.
Gently and slowly fold in cocoa powder.
This will slightly deflate your egg whip but don’t worry, just keep adding and folding the cocoa powder in slowly.
Take mixture and spoon 12-15 large dollops onto an oil sprayed cookie sheet.
I found that this made 12 medium sized cookies for me.
Place 1 chocolate chip on top of each meringue cookie and bake for 25-30 minutes. I like them at about 25 minutes so they are a bit chewy.
Let cool about 10-20 minutes and serve!