fbpx

Soft and Chewy Gingersnaps

0

 If the gingersnap isn’t an iconic Christmas cookie, I don’t know what is… except maybe some variation of shortbread – hang onto your shorts for that one next week!

These gingersnaps don’t really snap, but rather have a softer, chewy texture.

If you want your house to smell as Christmas-y as mine does right now, you’re gonna wanna bake these this weekend!

The first recipe is the original I’ve been making for 15 plus years, and I modified it to a low sugar and grain free version about 5 years ago. I actually can’t decide which one tastes better!

Original

Ingredients:

  • 2 1/4 cup all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 3/4 cup butter, softened (but not melted)
  • 1 cup white sugar
  • 1 egg
  • 1 tbsp water
  • 1/4 cup molasses
  • 2 tbsp white sugar (for rolling)

Directions:

  1. Preheat oven to 350F
  2. Blend together the dry ingredients in small bowl
  3. Whip butter and sugar until light and fluffy in medium bowl
  4. Beat egg into the butter mixture, then stir in molasses and water
  5. Blend in dry ingredients
  6. Chill dough for about 2 hours
  7. Using a tablespoon measure, scoop and shape into balls
  8. Roll tops in white sugar
  9. Place on cookie sheet about 2 inches apart
  10. Bake for 12-14 minutes, rotating half way through
  11. Cool on cookie sheet for 5 minutes before removing to wire rack

Makes 36 cookies.

Each cookie has 4g fat, 12gr carb, 6gr sugar, and 1gr protein.

Low Sugar, Grain Free, makes 36 cookies

Ingredients:

  • 2 1/4 cup almond flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 2 tbsp plain gelatin
  • 3/4 cup butter, softened (but not melted)
  • 3/4 cup powdered erythritol (like confectioners Swerve)
  • 15 drops vanilla stevia drops (can also use plain)
  • 1 egg
  • 1 tbsp water
  • 1/4 cup molasses
  • 2 tbsp white sugar (for rolling). Option to use granulated erythritol or xylitol to reduce sugar further, but I use plain old sugar for rolling.

Directions:

  1. Preheat oven to 350F
  2. Blend together the dry ingredients in small bowl
  3. Whip butter and erythritol until light and fluffy in medium bowl
  4. Beat egg into the butter mixture, then stir in molasses, water, and stevia drops
  5. Blend in dry ingredients
  6. Chill dough for about 2 hours
  7. Using a tablespoon measure, scoop and shape into balls
  8. Roll tops in white sugar or other sweetener 
  9. Place on cookie sheet about 2 inches apart
  10. Bake for 12-14 minutes, rotating half way through
  11. Cool on cookie sheet for 15 minutes before removing to wire rack

Makes 36 cookies.

Each cookie has 8g fat, 3gr net carb, 2gr sugar, and 2gr protein.


Store cookies in airtight container and freeze if not eating in the next 3-4 days. I make both variations in double batches and give them as teacher and hostess gifts and to add to Christmas goodie platters. 

Enjoy!

With love from my kitchen to yours,

B.

Related Posts

Menu