Spicy happy Ginersnaps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 T. Granulated (or even raw) sugar2 T. sugar substitute, granulated3 T unsulphured molasses2 T unsalted butter, at room temperature1 T 7-spice powder (or Chinese 5-spice powder - found in specialty or international aisles)2 T freshly grated Ginger root (reserve 1.5 T of ginger juice)1/8 tsp. baking soda1/8 tsp. salt1.5 T of above ginger juice (if ginger yielded too little, add water)3/4 cup 100% white whole wheat flour1 tablespoon unsulfured molasses mixed with one tablespoon water, for glaze
Put the sugar, molasses, butter, 7 or 5-spice powder, baking soda and salt in bowl. Mix on medium-low speed to just cream ingredients. Add the water/ginger juice and flour and mix on low until the dough comes together, about 30 seconds.
Scrape the dough into a piece of plastic wrap. Flatten the dough into a rough circle or rectangle in tightly wrapped plastic. Refrigerate until firm. At least 2 hours. (you can make the dough ahead and refrigerate it for 2-3 days or freeze it for up to a month)
Position racks to divide oven into thirds and preheat to 325 degrees. Spray two baking sheets (or cover with silpat).
Place chilled dough on floured work surface. Use a rolling pin to roll the dough to approximately 1/8 inch. Dip your cutters in flour and cut as many as you can. Gather scraps. Chill again and repeat until you are sick of doing it.
Using a pastry brush, paint a light coating of the molasses glaze over each cookie.
Bake cookies for 5-7 minutes or until just firm. Lift off baking sheets and onto cooling racks. They'll harden as they cool.
Makes about 2 dozen cookies.
Number of Servings: 24
Recipe submitted by SparkPeople user CAROLINE1000.
Scrape the dough into a piece of plastic wrap. Flatten the dough into a rough circle or rectangle in tightly wrapped plastic. Refrigerate until firm. At least 2 hours. (you can make the dough ahead and refrigerate it for 2-3 days or freeze it for up to a month)
Position racks to divide oven into thirds and preheat to 325 degrees. Spray two baking sheets (or cover with silpat).
Place chilled dough on floured work surface. Use a rolling pin to roll the dough to approximately 1/8 inch. Dip your cutters in flour and cut as many as you can. Gather scraps. Chill again and repeat until you are sick of doing it.
Using a pastry brush, paint a light coating of the molasses glaze over each cookie.
Bake cookies for 5-7 minutes or until just firm. Lift off baking sheets and onto cooling racks. They'll harden as they cool.
Makes about 2 dozen cookies.
Number of Servings: 24
Recipe submitted by SparkPeople user CAROLINE1000.
Nutritional Info Amount Per Serving
- Calories: 35.3
- Total Fat: 1.0 g
- Cholesterol: 2.6 mg
- Sodium: 52.7 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 0.5 g
- Protein: 0.5 g
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