Soft Gingersnap Cookies Recipe

5 3 3
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Soft Gingersnap Cookies Recipe

Read Reviews
5 3 3
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."
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch

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

Directions

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.
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

2 each: 62 calories, 2g fat (0 saturated fat), 1mg cholesterol, 93mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 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
  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

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Reviews forSoft Gingersnap Cookies

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saralf320 User ID: 1312670 23482
Reviewed Feb. 24, 2010

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

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BevieF User ID: 3921338 47965
Reviewed Jul. 23, 2009

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

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davidhedges User ID: 3879979 19647
Reviewed Feb. 10, 2009

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