Flavorful Double-Ginger Ginger Snaps

Tuesday, July 26, 2011

Double-Ginger Ginger Snap Cookies (by LivligaHome)
Double-Ginger Ginger Snap Cookies (by LivligaHome)

I have found another great cookie to bake. It is packed full of ginger. It is called a Double-Ginger Ginger Snap cookie. It uses both ground ginger and crystallized ginger.  

Each cookie has 70 calories. These fresh baked cookies are chewy and moist. I think the chopped up crystallized ginger helps with the chewy texture and provides a burst of additional flavor. The cookies are nice sized and have a satisfying quality due both to the intense ginger flavor and also to the mix of whole wheat flour and unbleached all-purpose flour called for in the recipe. Here is the recipe:

Double-Ginger Ginger Snaps

1 cup unbleached flour
1 cup whole wheat flour
¾ teaspoon baking soda
1 teaspoon ginger, ground
½ teaspoon cinnamon, ground
¼ teaspoon allspice
¼ cup crystallized ginger, finely chopped
½ cup brown sugar, firmly packed
½ cup molasses
⅓ cup light butter
1 egg or equivalent egg substitute
Cooking Spray

1. Combine the flours and next 5 ingredients in a large bowl.
2. In a separate bowl mix together the sugar with the next 3 ingredients.
3. Add the sugar mixture with the flour mixture until fully combined. The mixture might be stiff so feel free to mix with your hands if you do not have an electric mixer.
4. Roll the dough into tablespoon-size balls. To measure exactly use a tablespoon-size cookie scoop. Place the cookies 1 inch apart on a cookie sheet coated with cooking spray. Then flatten them with the bottom of a drinking glass. If the dough sticks to the glass spray the bottom with cooking spray and then dip it into some brown sugar, then flatten the cookie dough.
5. Bake at 375 degrees for about 15 minutes, or until browned.

Serve up your cookies on right-sized, beautifully designed dishware. Livliga and Kidliga make great holiday gifts! Check out our blog and Facebook for special holiday savings!

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