Debbie's Ginger Snap Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Small recipe yields 18 cookies of approximately 2.5-inch diameter; using whole wheat stone ground flour, dark brown sugar, and blackstrap molasses with spices. Serving size is two cookies. Ingredients:
1/2 cup sugar, dark brown, packed firmly |
6 tablespoons canola oil |
2 tablespoons molasses, dark, blackstrap |
1 egg white (separated from whole egg) |
1 cup whole wheat flour (stone ground) |
1 teaspoon baking soda |
1/2 teaspoon cinnamon, ground |
1/2 teaspoon ginger, ground |
1/4 teaspoon cloves, ground |
1/8 teaspoon salt |
1 tablespoon raw sugar, ground finely (to use in coating each formed raw cookie before baking) |
Directions:
1. Preheat oven to 325 degrees F; grease two cookie sheets.
2. In a large mixing bowl, combine wet ingredients (sugar, oil, molasses, and egg white) and beat until well blended; set aside.
3. In a smaller mixing bowl, combine dry ingredients (flour baking soda, salt, and spices) and blend with a fork, removing any clumps.
4. Gradually blend the flour mixture into the molasses mixture and stir until the dough is smooth and pulls away from side of bowl.
5. Form dough into balls (using about one tablespoon of dough per ball), roll in finely ground raw sugar to coat, and place rounded cookies two inches apart on cookie sheet.
6. Bake at 325 degrees F for 10 minutes.
7. Remove and cool. Serve warm and/or store in tightly closed container.
8. Serving size is two cookies.
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