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Soft Gingersnap Cookies

 Soft Gingersnap Cookies
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."
18 ServingsPrep: 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.
Nutritional Facts:Diabetic Exchanges: One cookie equals 1/2 starch, 1/2 fat; also, 62 calories, 93 mg sodium, trace cholesterol,

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Soft Gingersnap Cookies (continued)

Nutritional Facts: 11 gm carbohydrate, 1 gm protein, 2 gm fat.