Gingersnaps

Reprinted with permission from the American Institute for Cancer Research

Yield: 24 cookies

Ingredients

3/4 cup unbleached, all-purpose flour
1/2 cup whole wheat pastry flour
1/2 tsp. baking soda
1 1/4tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 tsp. freshly ground black pepper
1/4 tsp. salt
1/3 cup dairy-free butter shortening sticks
1/2 cup sugar, plus 2 Tbsp., divided
2 Tbsp. unsulphured molasses
1 large egg white

Instructions

  • Heat oven to 350 degrees F.
  • In mixing bowl, whisk flours, baking soda, ginger, cinnamon, pepper and salt.
  • In separate bowl, use electric mixer on medium-high to beat shortening sticks with 1/2 cup sugar for two minutes. Add molasses and egg white; beat three minutes. Set mixer on low speed and mix in dry ingredients to combine. Don’t overmix. Batter will form soft ball.
  • Place remaining sugar in wide, shallow bowl. Pinch about one tablespoon of batter and roll it between your palms, forming 1-inch ball. Place ball in bowl with sugar and roll to coat, then place on light-colored, ungreased baking sheet. Repeat, spacing balls 2 inches apart. Discard leftover sugar. Using bottom of a glass, press to flatten each ball into 1-by-3-inch disks.
  • Bake 10 minutes.

Note: Can be stored in cookie tin up to one week

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