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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."
  • Total Time
    Prep: 20 min. Bake: 10 min./batch
  • Makes
    3 dozen


  • 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


  • 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.
Nutrition 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.
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Average Rating:
  • saralf320
    Feb 24, 2010

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

  • BevieF
    Jul 23, 2009

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

  • davidhedges
    Feb 10, 2009