Ayurvedic Pippali Gingersnaps Cookies


This recipe, an Ayurvedic twist on the classic gingersnap cookie, gives just that—a fun way to experiment with spices, support your digestion, and treat yourself to some zesty and tasty treats!
Pippali’s strong, lively flavor has made it a popular Ayurvedic cooking spice. It gives these cookies just the right amount of “zing.” And ginger offers various digestive advantages, from improving post-digestive comfort to stimulating a healthy appetite and rekindling Agni (the digestive fire).

Good for Vata

Prep Time: 10 Min
Total Time: 50-60 Min
Serves: 20-25 Pieces


  • 2 ½ cups all-purpose flour
  • 2 tsp baking soda
  • ½ tsp salt
  • ¾ cup ghee
  • 2 Tbsp ginger powder
  • 1 tsp cinnamon powder
  • ¼ tsp cardamom
  • ¼ tsp clove
  • ½ tsp pippali
  • 1 Tbsp orange zest (optional)
  • 1 ¼ cup brown sugar
  • ¼ cup unsulphured molasses
  • 2 Tbsp grated ginger (fresh)
  • 1 large egg
  • ½ cup plain / turbinado sugar


  1. Combine the salt, baking soda, and flour in a bowl, then set aside.
  2. Now in a medium-sized pot, melt the ghee. Brown the ghee until it reaches a deep amber color.
  3. Sauté the dry spices until the aroma rises. Remove from heat, let sit for a moment to cool, then stir in the molasses and fresh ginger.
  4. Take another bowl & whisk the eggs in after adding the sugar and beating until smooth. Next, add the flour combination using a broad spatula and mix well.
  5. To make the cookies about 1 1⁄2 inches wide, roll out 1 Tbsp of dough per ball and flatten slightly with your palms.
  6. Place them on a baking sheet lined with parchment paper, about one cookie length apart. Refrigerate for 1 hour, wrapped in plastic wrap.
  7. Preheat the oven to 300°F.
  8. Take off the plastic wrap. Bake on the top rack for 14-18 minutes, rotating halfway through. Don’t overcook them; they’ll crisp up once removed from the oven.


For a softer cookie, bake for about 14 minutes. For a cookie that “snaps,” bake for about 18 minutes.

Check out the Ayurvedic benefits of ingredients used in this recipe

Saumya Singh

Saumya is a writing enthusiast & a lover of literature who enjoys to write and tell stories. She holds a Master’s degree in English and has a keen interest in the world of Ayurveda.

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