Get a brand new, kidney-friendly recipe* delivered to your inbox each month, courtesy of Jessianna Saville, MS, RDN, CSR, LD, CLT, a member of the Ed Center Advisory Council and Founder & CEO of the Kidney Nutrition Institute.
December’s recipe is here just in time for the holidays: Kidney-Friendly Ginger Cookies
Recipe created by Jessianna Saville, MS, RDN, CSR, LD, CLT
Makes 24 cookies
- 2-1/4 cups all-purpose white flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 3/4 cup butter
- 1-1/8 cups granulated sugar
- 2 egg whites
- 1/4 cup honey
- Preheat oven to 350° F.
- In a medium bowl combine the flour, ginger, baking soda, cinnamon and cloves. Set aside.
- In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Beat in 1 cup sugar.
- Add egg whites and honey; beat well.
- Stir flour mixture into egg mixture.
- Shape dough into 1-1/2″ balls, using about 1 heaping tablespoon of dough for each.
- Roll balls in the remaining sugar to coat.
- Place balls about 2-1/2″ apart on an ungreased cookie sheet.
- Bake for 10 minutes or until light brown and still puffed. (Do not over bake.)
- Cool cookies on cookie sheet for 2 minutes then transfer cookies to a wire rack and let cool.
Tip: Molasses in traditional ginger cookies is loaded with potassium and has a good amount of phosphorus. You can swap out honey or maple syrup instead to decrease potassium and phosphorus.
*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.