Less Fat Gingersnaps Recipes

SOFT & CHEWY GINGERSNAP COOKIES

Soft & Chewy Gingersnap Cookies image

A soft and chewy Gingersnap Cookie Recipe! These cookies are perfectly spiced (with just the right amount of heat) and come together with no chilling required! Be sure to check out my how-to VIDEO just below the recipe!

Provided by Sam Merritt

Number Of Ingredients 15

Ingredients

¾ cup unsalted butter (softened (170g))
1/2 cup granulated sugar (100g)
1/2 cup dark brown sugar (firmly packed (100g))
3 Tablespoons unsulphured molasses
3/4 teaspoon vanilla extract
2 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 tsp ground cayenne pepper
1 large egg
2 1/4 cups all-purpose flour (280g)
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
Additional granulated sugar for rolling

Steps:

Preheat oven to 350F (175C) and line cookie sheets with parchment paper. Set aside.
In a large bowl (or in the bowl of a stand mixer) use an electric mixer to beat together butter and sugars until creamy and well-combined.
Add molasses, vanilla extract, and spices (ginger, cinnamon, cloves, and cayenne pepper) and stir well.
Stir in egg.
In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually stir dry ingredients into wet until completely combined.
Scoop dough into 1 ½ Tablespoon-sized balls and roll between your palms to form a smooth ball (if dough is too sticky to manage, you can chill in the refrigerator for 30 minutes). Roll cookie dough ball through sugar until it's completely coated and then place on prepared baking sheet, spacing cookies at least 2" apart.
Bake on 350F (175C) for 10-11 minutes. Allow cookies to cool completely on baking sheet before enjoying.

Nutrition Facts : ServingSize 1 cookie, Calories 137 kcal, Carbohydrate 19 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 137 mg, Sugar 11 g, UnsaturatedFat 2 g

GINGERSNAPS

Gingersnaps image

Gingersnaps are a versatile cookie, perfect for serving up as a holiday treat or indulging with morning coffee. Try our Gingersnaps cookie recipe packed full of flavors like molasses, cinnamon, ginger and cloves. Don't forget to dip the dough into granulated sugar before baking for a crackly and sugary top. Can't get enough of these? Try this gingersnaps recipe year-round with a side serving of ice cream, fresh fruit or sorbet.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 45m

Yield 48

Number Of Ingredients 11

Ingredients

1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Granulated sugar

Steps:

Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in remaining ingredients except granulated sugar.
Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 6 g, TransFat 1/2 g

LESS FAT GINGERSNAPS

Less Fat Gingersnaps image

Delicious cookies that can be made like a crisp gingersnap cookie, or a soft, chewy cookie.

Provided by Allison Marks

Categories Spice Cookies

Yield 48

Number Of Ingredients 9

Ingredients

2 ¾ cups all-purpose flour
2 teaspoons ground ginger
1 ½ teaspoons ground allspice
1 teaspoon baking soda
1 ½ cups white sugar
1 tablespoon butter
¾ cup applesauce
4 tablespoons molasses
¼ cup white sugar

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Sift together the flour, ginger, allspice and baking soda, set aside. In a medium bowl, cream together the margarine and 1 1/2 cups of sugar. Stir in the applesauce and molasses. Add dry ingredients to the molasses mixture and mix until just blended.
Roll tablespoons of dough into balls and roll the balls in the remaining sugar. Place the balls on the prepared cookie sheet, flatten slightly. Bake for 6 to 8 minutes in the preheated oven for chewy cookies, 12 to 15 for crisp cookies. Cool on wire racks.

Nutrition Facts : Calories 63.3 calories, Carbohydrate 14.5 g, Cholesterol 0.6 mg, Fat 0.3 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 28.8 mg, Sugar 8.6 g

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