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Gingersnaps Recipe

Looking for an easy Gingersnaps recipe? Learn how to make Gingersnaps using healthy ingredients.


Submitted by tdirpincess

Makes 100 servings



This comes out a bit healthier by replacing the eggs with flax meal. The recipe came together pretty good, but I did end up having to add sone water to moisten the dough. These are quite tasty, and I'm very glad that I eliminated the eggs! They are by no means necessary to this recipe! I did make very small balls with the dough. The cookies end up being a few bites. Because of the spices, you don't need too many! These remind me a tiny bit of chai tea with the blend of spices! YUM,

Recipe Ingredients for Gingersnaps

1/2 c butter
1 3/4 c white sugar
1/2 c white sugar, for dusting
2 tbsp flax meal
1/4 c water, to blend with the flax meal
1/2 c blackstrap molasses
1 tbsp balsamic vinegar
1 tsp vanilla extract
2 1/4 c white flour
2 c wheat flour
1 tbsp baking soda
1/2 tsp salt
1/2 c water
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp cardamom
1/2 tsp ground black pepper
0.33 c crystallized ginger, finely chopped

Recipe Directions for Gingersnaps

  1. Preheat oven to 375 F.

  2. Chop up the Ginger and set aside. Blend the flax meal and water until creamy. As a side note, you can use any milk instead of water. Place the flax mixture in the fridge.

  3. Cream the butter and sugar. This will likely be crumbly, but that is fine. Add the flax mixture, molasses, vinegar and vanilla. Continue to blend until combined.

  4. In a separate bowl mix flour, baking soda and spices together. Add more spices according to taste. Sift this mixture into the wet ingredients.

  5. This should be a pretty sticky dough, if it is dry start adding water until it you are able to roll it with your hands without any crumbling. Add the crystalized Ginger and combine.

  6. Setup the sugar for dusting. I also added a touch of Ginger, cardamom and cinnamon to this. Just enough to spice it.

  7. Roll the dough into small balls and roll in the sugar. Place on the cookie sheet of choice, with parchment paper if needed. Once the sheet is full use the bottom of a glass and flatten the dough.

  8. Place in the oven for 14-15mins (17 for a stone cookie sheet). Let cool on the pan for 5 minutes before transferring to a cooling rack.

Categories

Dessert

Nutrition Facts
Serving Size 15.3g
Amount Per Serving
Calories
51
Calories from Fat
9
% Daily Value*
Total Fat
1.0g
2%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
3mg
1%
Sodium
57mg
2%
Potassium
33mg
1%
Total Carbohydrates
10.0g
3%
Dietary Fiber
0.2g
1%
Sugars
5.5g
Protein
0.6g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • Low in cholesterol
  •   Bad points
  • Very high in sugar
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