Ina Garten’s ginger cookies can be made traditionally or you can make these cookies in a healthier way. This recipe also has a vegan option. Seriously the best ginger cookies ever! I make these chewy gingerbread cookies throughout the year, but nobody wants ginger cookies in July, so here they are now. They’re one of my favorite cookies ever.
Ina's moist and delicious cookies are filled with more than just ginger. Cinnamon, cloves, nutmeg and chopped crystallized ginger impart multiple flavors that balance each other and hit your taste buds in multiple layers. A coating of sugar before baking gives the cookies a crinkly crust that sparkles.
The low carb thumbprint cookie dough is easy to make in one bowl then indented and filled with your choice of sugar-free jam! They're gluten free, grain free and take less than 10 minutes to prep! In a large mixing bowl, combine the almond flour, ghee, sweetener, vanilla and almond extract, if using.
Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.