Gingersnaps

Brenda Winiarski

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The old fashioned molasses cookies are one of our favorites. They have a delicious chew, but I recently decided we needed a nice crispy cookie that would also be a great cookie crust for the Fall season. As with the old fashioned molasses cookie, these have a nice zip and are for ginger lovers only. (You can halve the spices if want something more mild).

Gingersnaps

The old fashioned molasses cookies are one of our favorites. They have a delicious chew, but I recently decided we needed a nice crispy cookie that would also be a great cookie crust for the Fall season. As with the old fashioned molasses cookie, these have a nice zip and are for ginger lovers only. (You can halve the spices if want something more mild).
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 36 cookie
Course: Bars & Cookies, Desserts
Calories: 69.5
Ingredients Method Notes

Ingredients
  

For rolling
  • 1/4 c Sugar, Turbinado
Dry Ingredients
  • 1 3/4 c Wheat Starch
  • 1/2 units Jello Instant Chocolate Pudding, dry mix only
  • 1 tsp Xanthan Gum
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
Wet Ingredients
  • 6 TBSP Butter, regular or unsalted melted and cooled
  • 2 TBSP Sugar, Brown, packed
  • 1/2 c Sugar
  • 1/2 tsp Vanilla Extract
  • 2 tsp Ginger, ground
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/4 tsp Pepper, black
  • 1/4 c Molasses
  • 2 TBSP Coffee
  • 1 TBSP Ginger Root finely grated
  • 1/4 c Candied Ginger finely chopped

Method
 

  1. Preheat oven to 325. Line cookie sheet with parchment paper. Set aside ¼ cup sugar, preferably a coarser one (like sugar in the raw) in a small bowl.
  2. Whisk together starch, jell-o pudding, baking soda, and salt in a medium bowl; set aside.
  3. In a large bowl mix the cooled melted butter with the brown sugar, granulated sugar, spices (ground ginger, cinnamon, cloves, black pepper and cayenne pepper) and vanilla. Add in the molasses, cold coffee and fresh grated ginger mixing well.
  4. Gradually add in the dry ingredients. Mix until combined. Add in the finely diced candied ginger.
  5. Roll one tablespoon of dough into a ball, then roll in sugar that was set aside. Place on parchment lined cookie sheet, spaced two inches apart. (At this point, you can freeze cookie balls. Once hardened, transfer to a Ziploc bag.)*
  6. Bake cookies, one sheet at a time, 20 minutes. Within a minute or two of coming out of the oven, flatten the cookies with the bottom of a clean glass.
  7. Let cookies cool completely on the baking sheet. They should crisp up once cooled.

Notes

Per serving — Phe: 3.9 mg | Protein: 0.09 g | Calories: 70 | PKU exchanges: 0.26
If baking from frozen cookie balls, add 2 to 3 minutes cooking time.