Note: If you subscribe to blog post emails, you got the No Bake Cookie post yesterday, and I realized after it sent that I left the butter out of the recipe – oops!
So click here for the updated post or here for the updated printable recipe. Sorry about that! My sugar high from all the cookie making has made me a little loopy…
Now on to today’s cookie post:
Gingersnaps
In an effort to pawn off my creations from Christmas Cookie Week on others, I brought these {along with the other cookies from this week} to the girls I babysit & everyone’s favorite was the gingersnap.
I would usually call them crazy but I think these have also been my favorite cookies from this week – and that’s saying a lot because I just had to wipe powdered sugar off my face {from the No Bake Chocolate Cookies}
But these…
Ohhhh these gingersnaps… true love
They have that warm ginger flavor with hints of cinnamon, cloves, & nutmeg
But none of the flavors are too pronounced. They all just blend together perfectly and make sheer merriment in a cookie
Make sure you prepare the dough in advance though. That’s what makes these cookies so great. All the flavors need time to hang out & spend time together so they can get to know each other well.
But every second of waiting is worth it for these!
Every. single. second.
Oh and another happy bonus is that
a) they are healthier
and b) there’s no molasses in them.
Meaning you don’t have to go to the grocery store to buy molasses just to make these cookies & then have it sit in your pantry for over a year. Well, you could always make some Homemade BBQ Sauce with that molasses if you wanted… but that’s neither here nor there because these don’t have molasses in them!
Gingersnaps
Keywords: bake dessert healthier whole grain nut-free Christmas cookie
Ingredients (34 cookies)
- 2 cups white whole wheat flour
- 2 1/4 tsp ground ginger
- 1 1/4 tsp cinnamon
- 1/4 tsp cloves
- 1/8 tsp nutmeg
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/4 cup brown sugar {preferrably dark brown}
- 7 TBSP butter, room temperature
- 2 TBSP honey
- 1 tsp vanilla extract
- 1 egg
- 3 TBSP granulated sugar for rolling, optional
Instructions
In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
In the bowl of an electric mixer, cream together sugars and butter for about 2 minutes. Add in honey, vanilla, and egg. Mix until well combined, about 1-2 minutes.
Add half of the flour mixture into the butter mixture, and beat on low for 30 seconds. Add remaining flour mixture and beat until completely incorporated, but don’t over-mix.
Wrap dough in wax paper or parchment paper and refrigerate for at least 2 hours or over night if possible.
When ready to bake, preheat oven to 350°F.
Put remaining 3 TBSP sugar in a shallow bowl. Take tablespoon sized pieces of dough and roll them into balls. Then roll those into the sugar. Put about 2 inches apart on baking sheets, and transfer to preheated oven. Bake for 11-12 minutes until lightly browned. Let cool on pan for 5 minutes then transfer to cooling racks to cool completely.
Store in air-tight containers at room temperature for up to 5 days. Enjoy!
Based on this recipe from Cooking Light
Nutrition Facts (per cookie):
79 calories, 2.6g fat (1.5g saturated), 13.5g carbohydrates, 0.8g fiber, 1.2g protein
Last day of cookie week is tomorrow, and it’s a good one! {Thank goodness because Santa would have competition with belly sizes if I continued on the Christmas cookie week baking much longer…}