Our healthier Gingersnap Cookies are perfect for fall snacking! They do not contain egg, or butter. Give it a try!
Ingredients
- ⅓ cup Molasses
- ¼ cup Shortening
- 2 Tbsp Brown Sugar
- 1 ¼ cup Flour
- ¼ tsp Salt
- ¼ tsp Baking powder
- ¼ tsp Ground cinnamon
- ¼ tsp Ground ginger
- ¼ tsp Ground cloves
- 1 dash of Nutmeg
- 1 dash of Allspice
Instructions
- Mix the molasses, shortening, and brown sugar until smooth. Add in the remaining ingredients stirring until incorporated. Cover the bowl and refrigerate for at least 4 hours
- Take half the batter and place it on a well flowered surface. Lay a sheet of plastic wrap on top and roll to ⅛ inch thickness. Run a thin spatula under the dough to keep it from sticking, but do not flip the batter over.
- Cut out 2½ inch to 3 inch (ca. 8 cm) sized circles and place them on a cookie sheet lined with parchment or silicone. Place the cookie sheet into the freezer for at least 15 minutes to reduce mishappened cookies.
- Preheat the oven to 375° F (180° C) and bake for 5 minutes. If the cookies "swell" during baking, recut them fresh out of the oven, saving the scraps for the crust.
- Afterwards, let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack.
Nutrition
Serving: 1cookie | Calories: 20kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.1g | Sodium: 10mg | Potassium: 26mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 0.1IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.2mg
Nutrition information isn’t always accurate.
Do you like this recipe?Share and mention @pintsizedbaker or tag #bypintsizedbaker!
Share
Pin
Tweet (X)
Email