- Food and Cooking
Ginger Moon Cookies
Ginger Moon Cookies
They are pale and look like the moon with its craters and valleys. But underneath the quiet exterior there is a snappy ginger cookie, warming and fragrant. These would be good to eat with some hot tea gazing at the moon on a cool night.
Having no oil or butter is a plus, and incorporating a touch of molasses gives the cookies the rich flavor of gingerbread or ginger snaps, without the extra calories of oil or butter. These cookies settle into your stomach well, because the healing qualities of ginger will work its magic on your digestive system, calming and quieting your stomach. They are especially good for anyone suffering from nausea for any reason, including pregnancy, and quiet monthly cramps in women.
Preparing the wet ingredients.
- Prep time: 15 min
- Cook time: 2 hours 45 min
- Ready in: 3 hours
- Yields: hard to say - it depends on how hungry everyone is!
- 4 eggs
- 2 cups sugar
- 1 Tablespoon dark molasses
- 2 Tablespoons of candied ginger
- chopped finely
- 1 Tablespoon of fresh ginger
- grated into juice
Ginger Moon Cookies - step one - Beating the eggs and sugar, then adding the ginger and molasses
When you beat the eggs and sugar, you will need to beat them for quite a long time until the color changes to a pale color and the batter is quite fluffy. Then add the molasses.
Graters for fresh Ginger - It's so much easier to grate it than mince it...
This one is deluxe. You get a grater and a "squeezer"
Ginger Moon Cookies, Preparing the Dry ingredients
- 3 cups flour
- 2 teaspoons baking soda
- 1 and 1/2 teaspoon powdered ginger
- 1/2 teaspoon salt
- Once your eggs and sugar mixture is ready, you can add the dry ingredients to the wet, and stir well.
- Put the dough into the refrigerator to chill for 2-3 hours or overnight. When you are ready to bake them, preheat the oven to 350 F (180 C).
- Prepare the powdered sugar:
- Mix together
- 1/2 cup powdered sugar
- 1 teaspoon powdered ginger
- in a bowl,
- Spoon out a tablespoon of dough and roll it in your hands to make it round (like the moon). Drop it in the powdered sugar-ginger powder mix to coat it and put on baking paper or a greased cookie sheet. They do not expand much.
- Cook at 350 degrees F (180 C) for 10-12 minutes. Cool on a rack. These cookies keep fairly well.
There are three forms of ginger in this cookie
Grated fresh ginger
Not sure how much you like ginger?
The different kinds of ginger each add a unique aroma and flavor to the cookies, although they are all ginger. Ginger powder is good for people who don't like fresh or candied ginger. If you have someone like this in your house, you can just add another 1/2 teaspoon of ginger powder and leave out the other two.
If you have someone who loves candied ginger at your house, you can definitely add more, and you might want to chop it a little less finely.
If you have someone who loves the spice of ginger, you could add 2 tablespoons of fresh grated ginger instead of 1. But you might want to cut back a little on the candied ginger.
A poem to recite while eating your cookies
The Moon's the North Wind's Cookie by Vachel Lindsay
The Moon's the North Wind's cookie.
He bites it, day by day,
Until there's but a rim of scraps
That crumble all away.
The South Wind is a baker.
He kneads clouds in his den,
And bakes a crisp new moon that . . . greedy
North . . . Wind . . . eats . . . again!
Ginger powder is so easy to use
I love to use good quality ginger powder in recipes for dark green leafy veggies like swiss chard and kale. Add a little ginger powder and a pinch or two of sugar. The result will get you many compliments. I also like to use candied ginger in various dishes - add some to your beef marinade. Or just eat the candied ginger by itself. It is good for your stomach.