Gingersnaps recipe – 102 calories
Ingredients:
1 1/2 cups soft whole wheat flour
1 cup dark brown sugar
1 cup soft unbleached flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 teaspoons ground ginger
1/2 cup light molasses, warmed
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/3 cup vegetable oil
1/3 cup water
Preparation:
1. In a large bowl, sift the dry ingredients together.
2. Mix the molasses with the oil and water. (If the molasses are not warm enough to dissolve into the water, use the microwave to warm them a little.)
3. Mix the wet ingredients into the dry ingredients.
4. The dough should be quite stiff, and not particularly sticky – if it’s too soft and sticky, add a little more flour.
5. Preheat the oven to 350° F.
6. Roll out the dough to about 1/4″ thick, and cut out with cookie cutters.
7. Line some cookie trays with parchment paper or lightly oil them, and place the cookies on them.
8. Re-roll and cut the scraps, until the dough is gone.
9. Bake for about 10-14 minutes, until lightly browned and set (the cookies will harden up as they cool).
Servings: 30
Nutritional information for one serving:
Calories: 102
Calories from fat: 23
Total fat: 2.6g
Cholesterol: 0mg
Total carbs: 19.1g
Fiber: 1g
Protein: 1.3g
WW points: 2
Photo credit: High school musical fan
