GINGERSNAPS RECIPE: Gingersnaps to snack on all year round!

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is usually cheaper.

molasses

🥗Healthier: maple syrup

💰Cheaper: honey

Maple syrup offers a different flavor profile, while honey is often more affordable.

Put softened unsalted butter in a stand mixer fitted with a paddle attachment.

Add granulated sugar to the butter and mix until light and fluffy.

In a separate bowl, whisk together all-purpose flour, kosher salt, baking soda, and ground ginger.

Add an egg to the butter and sugar mixture and mix well.

Add molasses to the mixture, measuring it in a plastic container to avoid mess, and beat until incorporated.

Gradually add the dry ingredients to the wet mixture, mixing on low to avoid overmixing.

Once combined, scrape down the sides of the bowl to ensure all ingredients are incorporated.

Prepare a mixture of granulated sugar and cinnamon in a bowl for coating the cookies.

Line baking pans with parchment paper.

Scoop out portions of dough and shape them into balls, ensuring they are about 2 inches apart on the baking sheet.

Preheat the oven to 325°F (163°C).

Bake the cookies for about 8 minutes, checking at 5 minutes to avoid overbaking.

Let the cookies cool on the baking sheet before transferring them to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens