Gingersnaps are a classic winter recipe that everyone loves. Unfortunately, they tend to be high in sugar and fat; this recipe drops the level of both while retaining enough to keep the flavor and consistency.
Main Ingredients:
Egg Whites: 2
Butter: 0.5 cup (1 stick) at room temperature
Brown Sugar: 2/3 cup
Molasses: 3 tbsp
All-Purpose Flour: 1.5 cup
Baking Soda: 1 tsp
Cinnamon: 1 tsp
Ginger: 1 tsp
Nutmeg: 1/4 tsp
Salt: 1/4 tsp
Directions:
1. First, preheat oven to 350 degrees Fahrenheit.
2. Cream butter and sweetener in a mixing bowl and egg whites one at a time. Beat well and add molasses, stirring constantly.
3. Mix the flour, baking soda, cinnamon, ginger, salt and nutmeg together and gradually add to the creamed mixture.
4. Refrigerate for one hour. After the hour is up, roll the dough into one-inch balls and place on ungreased baking sheets, about two inches apart.
5. Bake for 10-12 minutes or until lightly browned; cool before serving.
Published on December 3, 2009 Last edited on December 3, 2009
It's not honey. Molasses is a byproduct of the processing of sugar cane into sugar. If you don't have molasses, you can replace it with dark corn syrup.
Lolo, Guest
2010 Feb 08
you can also use honey...u know that... right? i tried it and it tasted better! really good...!
