Have you tried the ginger snap cookie recipe in the Savage Kitchen app? Made with powdered butterfly ginger rhizome, this recipe is absolute perfection and great for the Holydays (or any time!). Also in the photo are snickerdoodles made with 3 adaptogenic herbs, cause get ’em how you can!

Also in the photo are homemade ornaments. It’s fun for anyone to grow crystals, but as a homeschool parent I found this a fabulous activity with my children and they are soooo simple to make. You can find all the instructions HERE.

GINGERSNAP COOKIES

3/4 cup butter, softened

1 cup white sugar

1 egg

1/4 cup molasses

2 cups all-purpose flour

1 Tablespoon Kahili Ginger Powder (or “regular ginger powder”)

1 teaspoon ground cinnamon

2 teaspoons baking soda

1/2 teaspoon salt

DIRECTIONS

Preheat oven to 350 degrees. Beat the egg and molasses until well blended. In a separate bowl, combine the flour, ginger powder, cinnamon, baking soda, and salt. Add the dry mixture into the molasses mixture and stir to form a dough. Roll the dough into 1″ balls and place onto ungreased cookie sheets. Bake for 12-14 minutes in preheated oven.