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Crisp, Spicy and Healthy Gingersnaps!

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“I made up this recipe from a compilation of recipes that I found-all trying to come to a final product that resembled the old-fashioned gingersnaps that come in a brown-colored bag and I love so much... Super spicy, crisp and crunchy, these are a real treat but not a guilty treat! Unlike most recipes for gingersnaps that call for butter, this stays true to the old fashioned recipe that only uses oil. I also use Splenda for half the sugar (that halves the guilt too(-;) Enjoy!”
READY IN:
35mins
SERVES:
12
YIELD:
24-36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all dry ingredients (except 2 T. dipping sugar) together in a mixing bowl.
  2. Mix oil, egg and molasses together is a smaller bowl and add to dry mix, slowly while mixing with paddle.
  3. Mix only until all liquid is combined.
  4. Using a 1" across cookie scoop pull rounded portions of dough and roll in palm and dip once on top in the dipping sugar.
  5. Pre-heat oven to 350 deg F.
  6. Place on parchment covered pans.
  7. place cookies approx 3" apart.
  8. using a flat-bottomed glass or similar, press cookies until they are about 1/2" thick or thinner and are about 2-3" across.
  9. Bake for 15-20 minutes.

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