Chocolate Gingersnap Cookies

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READY IN: 35mins
Recipe by GothicGranola

From Cooking Light November 2005

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Lightly spoon flour into a dry measuring cup; level with a fork. Combine flour and next 4 ingredients (through salt), stirring with a whisk. Place sugar and butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until creamy. add molasses; beat until smooth.
  3. Add egg substitute beat until well combined. add flour mixture to sugar mixture, stirring until well combined.
  4. Shape dough into 24 balls, about 1 1/2 tsp each. Place 2 inches apart on 2 baking sheets coated with cooking spray; flatten balls to 1/2-inch thickness with bottom of a glass.
  5. Bake each batch at 350° for 10 minutes. Cool on pan 4 minutes on wire rack; remove from pan.
  6. Cool completely on wire rack.

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