![]() ![]() I combine the wet and dry ingredients in separate bowls to make sure everything is mixed and comes together smoothly. First off, I like to cream the butter and sugar before I add other ingredients. These Ginger Snaps are easy to make, but here are a few tips to make sure they turn out perfectly. My preference is Reynolds Unbleached Parchment Paper, but you can use any brand you like! I also use Wilton Cookie Sheetsfor all of my cookie recipes because I love their products. Ginger Cookie Making EquipmentĪs for the equipment for this recipe, it doesn’t take a whole lot! To make things easier, I like to line my cookie sheet with parchment paper to prevent sticking and for quick clean-up. Make sure it’s firm and close to a butter texture when you use it, though. I use whole wheat flour to give these cookies a hearty texture and nutrition value, but for anyone that is gluten-free, you can use gluten-free baking flour.įor a dairy-free version, you can make these cookies with coconut oil. But, you could easily use turbinado sugar or even brown sugar in its place. So naturally, I had to create a healthier version of a ginger molasses cookie similar to Stauffer’s! That way, I can share it with others, and we can all feel good about eating them at any time of the year!įor the sweetener in this ginger cookie, I chose coconut sugar because it has a molasses taste, and its glycemic index is lower than sugar, which makes it a healthy alternative. I specifically remember it was Stauffer’s Brand because of the distinct flavor and taste. Ginger Snaps are one of my favorite cookies, especially at Christmas time! The smell, when they are baking, fills every room with a delicious scent of the holidays! I have great memories of eating ginger cookies every time I went to my GrandParent’s house because they always had them in a jar on the counter-top. Of course, they have lots of ginger, cinnamon, and cloves to create the well-known ginger cookie we all love! They would be the perfect cookie to bring to a cookie exchange, give as a gift, or just to snack on at any time! They are so good you can’t even tell that they have a healthier twist. Bake directly from the freezer as above.These Healthy Ginger Snap Cookies are the perfect makeover to a classic ginger snap cookie! They taste perfectly sweet with a combo of coconut sugar and molasses. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Store in an airtight container for up 10 days. Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. ![]() Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. ![]() Add the dry ingredients to the wet and stir until well combined. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. ![]()
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