Saturday, December 15, 2012

My favorite gingersnap cookie and yes, these are healthy, good for you, cookies.

I love these cookies.  I like to make two batches and put them in the freezer to bake another day.

Gingersnap Cookies
from Cooking Light

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons dark molasses
1 tablespoon cold strong brewed coffee (I used instant granules)
1/2 cup sugar
6 tablespoons butter, softened
2 tablespoons finely copped cyrstallized ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons sugar

1.  Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour, baking soda, and salt in a bowl; set asie.  Combine molasses and coffee in a small bowl, set aside.

2. Beat 1/2 c. sugar and butter with a mixer at medium speed until light and fluffy.  Add ginger, cinnamon, and cloves; beat well.  Add flour mixture and molasses mixture; beat at low speed until well blended.

3.  Gently press dough into a ball; wrap in plastic wrap, and freeze 15 min.  Shape dough into a 7-inch roll; flatten to 1-inch thickness.  Wrap in plastic wrap; freeze 8 hours or overnight.

4.  Preheat oven to 350.

5. Cover two baking sheets with parchment paper; Cut dough into 40 1/8 inch thick slices; place 1/2 inch apart on prepared baking sheets.  Sprinkle with 2 tablespoons of sugar.  Bake at 350 for 10 minutes. (cookies will be slightly soft in center, but will harden as they cool).  Removed from pans, cool completely on wire racks.  Yield 40 cookies.

Serving size:  1 cookie.  Calories 45; FAT 1.8g; CHOL 0.6g; SODIUm 42 mg. CARB 7g.

1 comment:

Julie said...

YUM! With coffee too?!? That sounds delicious!!!