Chocolate Gingersnap Cookies |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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From Cooking Light November 2005 Ingredients:
1/2 cup all-purpose flour |
2 tablespoons unsweetened cocoa powder, sifted |
1 teaspoon ground ginger |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
1/4 cup firmly packed brown sugar |
2 tablespoons butter, softened |
2 tablespoons molasses |
1 tablespoon egg substitute |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flour into a dry measuring cup; level with a fork. Combine flour and next 4 ingredients (through salt), stirring with a whisk. Place sugar and butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until creamy. add molasses; beat until smooth.
3. Add egg substitute beat until well combined. add flour mixture to sugar mixture, stirring until well combined.
4. Shape dough into 24 balls, about 1 1/2 tsp each. Place 2 inches apart on 2 baking sheets coated with cooking spray; flatten balls to 1/2-inch thickness with bottom of a glass.
5. Bake each batch at 350° for 10 minutes. Cool on pan 4 minutes on wire rack; remove from pan.
6. Cool completely on wire rack.
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