Spicy happy Ginersnaps

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Spicy happy Ginersnaps calories by ingredient
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Introduction

Grown up and exotic version of the old holiday standby. They're also surprisingly healthy and will nourish and soothe an upset stomach.

You really have to love magic food!
Grown up and exotic version of the old holiday standby. They're also surprisingly healthy and will nourish and soothe an upset stomach.

You really have to love magic food!

Number of Servings: 24

Ingredients

    2 T. Granulated (or even raw) sugar
    2 T. sugar substitute, granulated
    3 T unsulphured molasses
    2 T unsalted butter, at room temperature
    1 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 soda
    1/8 tsp. salt
    1.5 T of above ginger juice (if ginger yielded too little, add water)
    3/4 cup 100% white whole wheat flour


    1 tablespoon unsulfured molasses mixed with one tablespoon water, for glaze

Directions

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.

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