Being the sweet treat craver that I am, I have carefully studied the caloric content of almost every cookie and brownie out there to see how many servings I could eat without blowing the 1800 daily max that most health mags recommend.  Now I would not typically talk calories on this site, however it is worth noting that the ginger snap cookie is a sweet treat that you can eat in plenty without totally ruining any attempt to mind calories.  The cookie recipe I am sharing is about 100 calories per cookie and are so tasty.  So go ahead, indulge!!

It’s also noteworthy to mention the many documented benefits of ginger.  Ginger is said to be able to treat inflammatory disease such as arthritis, migraines, colds/flu, and nausea.  So in addition to being a relatively low-calorie sweet treat, it’s really more of a super cookie as ginger could be said to be a super food.  So my advice to you.  Eat plenty of ginger cookies – not only will you feel good from how great they taste – your body may just be a little bit healthier.

Below is a recipe I used this holiday season which was a blend of recipes I found in several magazines.  The secret to these cookies is candied ginger.  Really.  If you are like me, you’ve passed this in the produce aisle many a time and been clueless as to what it’s used for.  Well here is your answer,  Ginger Snap cookies!  The addition of the candied ginger takes the cookie over the top and provides a much more powerful ginger boost than simply using the spice alone.  Here’s the recipe and some pics of the way I packaged the cookies for the holidays.  Try it out and let me know what you think!


  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp ground cinnamon
  • 2 tsp ground ginger
  • 2 oz candied ginger
  • 1/4 tsp ground cloves
  • 1 stick of butter
  • 1 cup packed brown sugar
  • 1 egg
  • 1/4 molasses
  • 1/8 cup canola oil
  • 1/2 cup granulated sugar for decorating

Heat oven to 350 degrees.  Slice candied ginger into strips and use a food processor on pulse to chop candied ginger as small as possible.  Put to the side.  In a large bowl, whisk flour, baking soda, salt, and spices – set aside.  Using stand or electric mixer, beat butter and brown sugar on medium until light and fluffy (2 -3 minutes). Reduce mixer speed to low and add candied ginger.  Then add in the eggs, then molasses and then oil.  .  Slowly add the flour mixer, scraping the sides of the bowl as needed.  Give the dough a mix with a spatula to ensure no pockets of flour remain.  Sprinkle sugar in a 9-in round cake pan. Roll dough into balls (abt 2 tbsps each) and drop into sugared pan to coat.  Place on parchment covered baking sheet and bake for 11-12 minutes and remove from oven.  (cookie may look raw).  Let cool on cookie sheet for 5 minutes and then finish cooling on baking rack.  The finished product will be a chewy cookie with a hearty ginger flavor and bite.  Enjoy!!!