Thursday, January 3, 2008


These are my new favorite cookies. I've always loved gingersnaps, but finding the perfect recipe was difficult. Most recipes had too much fat, but when I lowered it the cookies were too dry. I made these on Christmas eve when we realised that we didn't have anything special to leave out for Santa. I was a little worried about the amount of fresh and powdered ginger, but it worked wonderfully.
This is actually a Weight Watcher's recipe, so for those of you following the program, they're 1pt each (recipe makes 36 cookies). Don't let it fool you though- these cookies are full of flavour, and the sugary topping gives them a wonderful crunch. Keep in mind that they are gingersnaps though- they are quite crunchy once they cool.

2c whole wheat flour
1tsp baking soda
1tsp cinnamon
1tsp ground ginger
1/4c oil
1/4c molasses
1 egg
2tsp grated fresh ginger
1c + 3Tbsp sugar

Mix together the first four ingredients, and set aside. In another bowl mix the oil, molasses, egg, and fresh ginger. Add one cup of the sugar. Add the flour mixture and stir until blended. Let the dough rest about 10mins.
Roll into small balls and then dip the tops of them in the remaining sugar. Place on parchment lined baking trays, and bake for 10-12 mins at 350F.

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