Crisp, Spicy and Healthy Gingersnaps!

Submitted by Crazy Christobal

"I made up this recipe from a compilation of recipes that I found-all trying to come to a final product that resembled the old-fashioned gingersnaps that come in a brown-colored bag and I love so much... Super spicy, crisp and crunchy, these are a real treat but not a guilty treat! Unlike most recipes for gingersnaps that call for butter, this stays true to the old fashioned recipe that only uses oil. I also use Splenda for half the sugar (that halves the guilt too(-;) Enjoy!"

 

• Ready In: 35mins
• Ingredients: 16
• Yields: 24-36 cookies
• Serves: 12

ingredients

• 2 cups all-purpose flour
• 1⁄2 cup sugar
• 1⁄2 cup Splenda sugar substitute
• 2 teaspoons baking soda
• 1⁄2 teaspoon salt
• 1 1⁄4 tablespoons ginger
• 1 tablespoon cinnamon
• 1 1⁄2 teaspoons cocoa (dutch process or similar)
• 1⁄2 teaspoon clove (ground)
• 1⁄4 teaspoon cayenne powder
• 1⁄4 teaspoon white pepper
• 1⁄4 teaspoon nutmeg
• 1⁄2 cup oil (I use canola)
• 1 egg
• 1⁄2 cup molasses
• 2 tablespoons sugar, for dipping

directions

1. Mix all dry ingredients (except 2 T. dipping sugar) together in a mixing bowl.
2. Mix oil, egg and molasses together is a smaller bowl and add to dry mix, slowly while mixing with paddle.
3. Mix only until all liquid is combined.
4. Using a 1" across cookie scoop pull rounded portions of dough and roll in palm and dip once on top in the dipping sugar.
5. Pre-heat oven to 350 deg F.
6. Place on parchment covered pans.
7. place cookies approx 3" apart.
8. using a flat-bottomed glass or similar, press cookies until they are about 1/2" thick or thinner and are about 2-3" across.
9. Bake for 15-20 minutes.