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Gingersnaps - 1 point
Nb persons: 108
Yield: 1 cookie/10 grams
Preparation time: 1 hour + 3 hr chilling
Total time:
Source: Sunset/Nancy
| 1 cup | butter blend |
| 1 cup | packed brown sugar |
| 1/2 cup | unsulphured molasses |
| 1/4 cup | egg subsuitue |
| 1 1/2 cups | all-purpose flour |
| 2 cups | whole wheat flour |
| 1 teaspoon | baking soda |
| 1/2 teaspoon | salt |
| 2 teaspoons | ground ginger |
| 1 teaspoon | cinnamon |
| 1/2 teaspoon | ground cloves |
| 1/2 teaspoon | ground nutmeg |
| 1/2 teaspoon | freshly ground black pepper |
Preparation
1. Beat butter and brown sugar together in a bowl with a mixer on medium speed. Mix in molasses, then egg, until blended, scraping bowl as needed.
2. In a small bowl, combine flour, baking soda, salt, and spices; add to butter mixture on low speed, mixing until combined.
3. Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill until firm, about 3 hours.
4. Preheat oven to 350°. Unwrap dough. On a generously floured surface, roll out each disk until 1/8 in. thick. Using round 2 1/2- to 3-in. cookie cutters, cut out dough and arrange circles about 1 in. apart on parchment-lined baking sheets (use a small spatula to transfer). Reroll scraps as needed. Or, as I did, roll into small balls and roll in mixture of sugar, cinnimon, and ginger. Press lightly and then bake.
5. Bake cookies until dry-looking and just starting to brown on edges, about 8 minutes. Set pans on racks and let cookies cool on pans.
Make ahead: Chill dough (step 3) up to 1 week. Store baked cookies airtight up to 3 days.
Note: Nutritional analysis is per cookie.
Nutritional Information
Calories:
37 (37% from fat) Protein:0.5g, Fat:2.5g (sat 1.2, )Carbohydrate:6.8g, Fiber:0.2g Sodium:39mg
Cholesterol:7mg
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