Gingersnaps Recipe - Cooking Index
Gingersnaps Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Margarine |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/4 cup | 40g / 1.4oz | Brown sugar |
| 1/4 cup | 59ml | Molasses |
| Egg substitute equal to 1 egg | ||
| 2 1/4 cups | 140g / 4.9oz | Flour |
| 1 1/2 teaspoons | 7.5ml | Baking soda |
| 2 1/2 teaspoons | 12ml | Cinnamon |
| 2 1/2 teaspoons | 12ml | Ginger |
In a mixing bowl, cream margarine, sugars, molasses and egg substitute. In a separate bowl, combine flour, baking soda, cinnamon and ginger. Add to creamed mixture and mix well. Cover and refrigerate 1 hour.
Preheat oven to 375 degrees. Roll out dough on a lightly floured surface to 1/8-inch thickness. Cut into 2-inch shapes. Place onto nonstick cookie sheet and bake 5 minutes. Let cool slightly and then remove to rack.
This recipe yields 6 1/2 dozen cookies.
Nutritional Analysis Per Serving: Calories 55; Fat (grams) 2; Percent calories from fat 33; Percent polyunsaturated 13; Percent saturated 4; Percent monounsaturated 16; Cholesterol (milligrams) 0; Sodium (milligrams) 65; Protein (grams) 1; Carbohydrate (grams) 11; Fiber (grams) trace.
Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org
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