KD's Ginger Snaps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
1/2 Cup Honey1/2 Cup Molassas3/4 Cup Brown Sugar1 egg1 Tablespoon Lemon Juice1 Teaspoon Lemon Zest1/2 Teaspoon Baking Powder2 3/4 Cup Flour1 Teaspoon Cinnamon1/2 Teaspoon Cloves1/2 Teaspoon Ginger1 Teaspoon Nutmeg
Place honey and molassas in 2 cup microwave safe measuring cup, bring to boil (approximately 2 minutes). Remove from microwave. In medium mixing bowl, gently wisk egg, brown sugar, lemon juice, and lemon zest. In another mixing bowl, combine dry ingredients and stir to mix well. Add honey/mollassas mixture (which has cooled somewhat) to brown sugar bowl and mix well. Pour dry ingredients into wet ingredients and whisk until thoroughly combined. Cover and allow to rest in refrigerator overnight.
Pre-heat oven to 350 degrees. Grease cookie sheets. Working in small batches (because the dough will be sticky) roll on floured surface to 1/4 inch thick and cut into 48 equal pieces. Place on cookie sheets 2 inches apart. Bake for 12 minutes or until they spring back when lightly touched and only barely beginning to brown on the edges. Cool thoroughly before storing.
Number of Servings: 48
Recipe submitted by SparkPeople user CDK255091.
Pre-heat oven to 350 degrees. Grease cookie sheets. Working in small batches (because the dough will be sticky) roll on floured surface to 1/4 inch thick and cut into 48 equal pieces. Place on cookie sheets 2 inches apart. Bake for 12 minutes or until they spring back when lightly touched and only barely beginning to brown on the edges. Cool thoroughly before storing.
Number of Servings: 48
Recipe submitted by SparkPeople user CDK255091.
Nutritional Info Amount Per Serving
- Calories: 61.9
- Total Fat: 0.2 g
- Cholesterol: 4.4 mg
- Sodium: 16.2 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 0.3 g
- Protein: 0.9 g
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