Best 6 Less Fat Gingersnaps Recipes
Are you looking for a delicious and healthier way to satisfy your sweet tooth? Look no further than this collection of mouthwatering less fat gingersnap recipes! These delectable treats offer all the classic flavors of traditional gingersnaps, minus the excessive fat and calories. Whether you're a seasoned baker or just starting in the kitchen, you'll find a variety of easy-to-follow recipes here that will help you create perfect gingersnaps that are crispy on the outside and soft and chewy on the inside. So, preheat your oven and get ready to indulge in the perfect balance of sweet, spicy, and guilt-free goodness!
Here are our top 6 tried and tested recipes!
INCREDIBLY CRISP GINGERSNAPS
In 1998, I was invited by Pat Adrian, director of the Good Cook division of the Book of the Month Club, to judge the group's annual office baking contest. There were luscious cakes, pies and cookies of all types, but these gingersnaps were the hands-down winners. Julie Ellis-Clayton, the winner of the contest, was kind enough to share her recipe with me.
Provided by Food Network
Categories dessert
Time 55m
Yield about 40 cookies
Number Of Ingredients 11
Steps:
- Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.
GINGERSNAPS
Gingersnaps are a versatile cookie, perfect for serving up as a holiday treat or indulging with morning coffee. Try our Gingersnaps cookie recipe packed full of flavors like molasses, cinnamon, ginger and cloves. Don't forget to dip the dough into granulated sugar before baking for a crackly and sugary top. Can't get enough of these? Try this gingersnaps recipe year-round with a side serving of ice cream, fresh fruit or sorbet.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
- In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in remaining ingredients except granulated sugar.
- Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
- Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 6 g, TransFat 1/2 g
GINGERSNAPS
You can enjoy these cookies on their own or crumble them up to make the Gingersnap Pie Crust recipe from "The Craft of Baking," by pastry chef Karen Demasco.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Yield Makes 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together granulated sugar and butter on medium speed until light and fluffy, 2 to 3 minutes. Beat in eggs, molasses, and ginger until combined. With the mixer on low, gradually add the flour mixture, beating just until incorporated.
- Form dough into 3/4-inch balls. Place Demerara sugar in a shallow dish and roll each ball of dough in sugar to coat. Transfer cookies to prepared baking sheets, spacing evenly.
- Bake, until dark golden brown, rotating baking sheet halfway through baking, about 15 minutes. Transfer to a wire rack to cool.
LESS FAT GINGERSNAPS
Delicious cookies that can be made like a crisp gingersnap cookie, or a soft, chewy cookie.
Provided by Allison Marks
Categories Spice Cookies
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- Sift together the flour, ginger, allspice and baking soda, set aside. In a medium bowl, cream together the margarine and 1 1/2 cups of sugar. Stir in the applesauce and molasses. Add dry ingredients to the molasses mixture and mix until just blended.
- Roll tablespoons of dough into balls and roll the balls in the remaining sugar. Place the balls on the prepared cookie sheet, flatten slightly. Bake for 6 to 8 minutes in the preheated oven for chewy cookies, 12 to 15 for crisp cookies. Cool on wire racks.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 14.5 g, Cholesterol 0.6 mg, Fat 0.3 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 28.8 mg, Sugar 8.6 g
LESS FAT GINGERSNAPS
Delicious cookies that can be made like a crisp gingersnap cookie, or a soft, chewy cookie.
Provided by Allison Marks
Categories Spice Cookies
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- Sift together the flour, ginger, allspice and baking soda, set aside. In a medium bowl, cream together the margarine and 1 1/2 cups of sugar. Stir in the applesauce and molasses. Add dry ingredients to the molasses mixture and mix until just blended.
- Roll tablespoons of dough into balls and roll the balls in the remaining sugar. Place the balls on the prepared cookie sheet, flatten slightly. Bake for 6 to 8 minutes in the preheated oven for chewy cookies, 12 to 15 for crisp cookies. Cool on wire racks.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 14.5 g, Cholesterol 0.6 mg, Fat 0.3 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 28.8 mg, Sugar 8.6 g
GINGERSNAPS!
I have been having a real craving for gingersnaps lately. I made five batches for Christmas, and I am still in the mood for them - they are just sooo good. One of my friends said these were the best gingersnaps she had ever had. How 'bout that, eh? NOTE: it is important to use pastry flour for these cookies, otherwise the dough will be strange and unworkable. I tried a batch using supposedly "all-purpose" whole wheat flour (but it was really formulated for bread) and ended up throwing out the dough because it just didn't work. You can use all whole wheat flour, or all white flour, just so long as it is soft.
Provided by Jenny Sanders
Categories Dessert
Time 1h
Yield 30-60 cookies, 30 serving(s)
Number Of Ingredients 12
Steps:
- Sift the dry ingredients together in a large bowl.
- Warm the molasses, and mix the molasses, oil and water.
- If the molasses is not warm enough to dissolve into the water, they can all be warmed a little together- the microwave is fine for this.
- Mix the wet ingredients into the dry ingredients.
- The dough should be quite stiff, and not particularly sticky.
- If it is too soft and sticky, add a little more flour.
- Preheat the oven to 350°F.
- Roll out the dough to about 1/4" thick, and cut out with cookie cutters.
- Place cookies on cookie trays which have been lined with parchment paper, or lightly oiled.
- Re-roll and cut the scraps, until the dough is gone.
- Bake for 10 to 14 minutes, until lightly browned and set- they will harden up as they cool.
Nutrition Facts : Calories 102.1, Fat 2.6, SaturatedFat 0.4, Sodium 107.2, Carbohydrate 19.1, Fiber 1, Sugar 10.2, Protein 1.3
Tips:
- Use light or fat-free butter or margarine: This will reduce the overall fat content of the cookies.
- Substitute honey or applesauce for some of the sugar: This will add natural sweetness and reduce the amount of refined sugar in the cookies.
- Add a cup of grated carrots or apples to the dough: This will add moisture and nutrients to the cookies.
- Use whole wheat flour instead of all-purpose flour: This will increase the fiber content of the cookies.
- Bake the cookies at a lower temperature for a longer period of time: This will help them to crisp up without burning.
Conclusion:
These less-fat gingersnaps are a delicious and healthy treat that can be enjoyed by people of all ages. They are perfect for a quick snack or a dessert after a meal. With a few simple substitutions, you can make these cookies even healthier without sacrificing any of their flavor. So next time you're in the mood for a sweet treat, reach for a less-fat gingersnap instead of a traditional cookie.
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