Soft Gingersnap Cookies Recipe

Publisher Photo
Assures Shonna Lee Leonard of Lower Sackville, Nova Scotia. "These soft, cake-like spice cookies are delightfully old-fashioned, which makes it hard to believe they're low in fat."
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES: 18 servings

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup egg substitute
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup vegetable oil
  • 1/4 cup molasses

Nutritional Facts

Diabetic Exchanges: One cookie equals 1/2 starch, 1/2 fat; also, 62 calories, 93 mg sodium, trace cholesterol, 11 gm carbohydrate, 1 gm protein, 2 gm fat.

Directions

  1. In a bowl, combine flours, baking soda, cinnamon, cloves, ginger and salt. Combine the egg substitute, sugars, oil and molasses; mix well. Add to dry ingredients; mix well.
  2. Drop by teaspoonfuls 2 in. apart onto baking sheets coating with cooking spray. Bake at 350° for 8-10 minutes or until cookies spring back when lightly touched. Cool for 5 minutes; remove from pans to wire racks to cool completely. Yield: 3 dozen.
Originally published as Soft Gingersnaps in Taste of Home October/November 1997, p17

Nutritional Facts

Diabetic Exchanges: One cookie equals 1/2 starch, 1/2 fat; also, 62 calories, 93 mg sodium, trace cholesterol, 11 gm carbohydrate, 1 gm protein, 2 gm fat.

Reviews for Soft Gingersnap Cookies

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Feb. 24, 2010

I love these cookies. I had all the ingredients on hand and were extremely easy to make.

MY REVIEW
Reviewed Jul. 23, 2009

Could I substitute Splenda for the sugar and the brown sugar Splenda for the brown sugar?

MY REVIEW
Reviewed Jul. 23, 2009
MY REVIEW
Reviewed Feb. 10, 2009

 

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