Crisp, Spicy and Healthy Gingersnaps! |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I made up this recipe from a compilation of recipes that I found-all trying to come to a final product that resembled the old-fashioned gingersnaps that come in a brown-colored bag and I love so much... Super spicy, crisp and crunchy, these are a real treat but not a guilty treat! Unlike most recipes for gingersnaps that call for butter, this stays true to the old fashioned recipe that only uses oil. I also use Splenda for half the sugar (that halves the guilt too(-;) Enjoy! Ingredients:
2 cups all-purpose flour |
1/2 cup sugar |
1/2 cup splenda sugar substitute |
2 teaspoons baking soda |
1/2 teaspoon salt |
1 1/4 tablespoons ginger |
1 tablespoon cinnamon |
1 1/2 teaspoons cocoa (dutch process or similar) |
1/2 teaspoon clove (ground) |
1/4 teaspoon cayenne powder |
1/4 teaspoon white pepper |
1/4 teaspoon nutmeg |
1/2 cup oil (i use canola) |
1 egg |
1/2 cup molasses |
2 tablespoons sugar, for dipping |
Directions:
1. Mix all dry ingredients (except 2 T. dipping sugar) together in a mixing bowl.
2. Mix oil, egg and molasses together is a smaller bowl and add to dry mix, slowly while mixing with paddle.
3. Mix only until all liquid is combined.
4. Using a 1 across cookie scoop pull rounded portions of dough and roll in palm and dip once on top in the dipping sugar.
5. Pre-heat oven to 350 deg F.
6. Place on parchment covered pans.
7. place cookies approx 3 apart.
8. using a flat-bottomed glass or similar, press cookies until they are about 1/2 thick or thinner and are about 2-3 across.
9. Bake for 15-20 minutes.
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