Rye Ginger Snaps by Craving Greens
Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 66.7
- Total Fat: 2.5 g
- Cholesterol: 10.9 mg
- Sodium: 55.0 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 0.9 g
- Protein: 0.7 g
View full nutritional breakdown of Rye Ginger Snaps by Craving Greens calories by ingredient
Introduction
One cookie gives flavour, making it a satisfying treat One cookie gives flavour, making it a satisfying treatNumber of Servings: 40
Ingredients
-
2 cup Rye flour, light
.33 cup Wheat flour, white, all-purpose, unenriched
1.5 tsp Baking Soda
2.5 tsp Ginger, ground
2 tsp Cinnamon, ground
.5 tsp Cloves, ground
.5 tsp Allspice
1 dash Salt
8 tbsp Butter, unsalted
24 tsp Sugar in the Raw (Turbinado Sugar)
.5 cup Molasses
1 large Egg, fresh, whole, raw
1 tsp Vanilla Extract
Tips
Easy to make - just allow time to refrigerate
See Craving Greens for more interesting recipes
Directions
Sift together the rye and all-purpose flours, baking soda, ginger, cinnamon, cloves, allspice and salt, and set aside.
In a separate bowl, beat the butter, 1/2 cup sugar and molasses together until light and fluffy. Add the egg and vanilla and stir to combine.
Add the dry ingredients and mix until combined. Scrape from bowl. Tightly wrap the dough with plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 350F. Grease two baking sheets and set aside.
Remove the dough from the refrigerator. Pick off pieces of dough large enough to make 1-inch balls. Roll into balls and place on baking sheets, at least 1 and half inches apart.
Grease the bottom of a drinking glass and dip it into the remainder of the sugar (1/4 cup). Push the sugared glass bottom onto the balls to flatten and lightly coat them with sugar, re-sugaring the glass after each press.
Bake for 10 minutes. Let the cookies rest on the baking sheet for a minute or two. Use a spatula to move cookies to a wire rack to finish cooling and crisping. Store in an airtight container at room temperature for up to a week
Serving Size: 1" balls makes approx 40
Number of Servings: 40
Recipe submitted by SparkPeople user KAYAKNSUE.
In a separate bowl, beat the butter, 1/2 cup sugar and molasses together until light and fluffy. Add the egg and vanilla and stir to combine.
Add the dry ingredients and mix until combined. Scrape from bowl. Tightly wrap the dough with plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 350F. Grease two baking sheets and set aside.
Remove the dough from the refrigerator. Pick off pieces of dough large enough to make 1-inch balls. Roll into balls and place on baking sheets, at least 1 and half inches apart.
Grease the bottom of a drinking glass and dip it into the remainder of the sugar (1/4 cup). Push the sugared glass bottom onto the balls to flatten and lightly coat them with sugar, re-sugaring the glass after each press.
Bake for 10 minutes. Let the cookies rest on the baking sheet for a minute or two. Use a spatula to move cookies to a wire rack to finish cooling and crisping. Store in an airtight container at room temperature for up to a week
Serving Size: 1" balls makes approx 40
Number of Servings: 40
Recipe submitted by SparkPeople user KAYAKNSUE.