Chocolate Gingersnap Cookies Recipe

Name: Chocolate Gingersnap Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour (about 2 1/4 ounces); 2 tablespoons unsweetened cocoa, sifted; 1 teaspoon ground ginger; 1/4 teaspoon baking soda; 1/8 teaspoon salt; 1/4 cup packed brown sugar; 2 tablespoons butter, softened; 2 tablespoons molasses; 1 tablespoon egg substitute; Cooking spray

Servings: persons

1/2 cup all-purpose flour (about 2 1/4 ounces)
2 tablespoons unsweetened cocoa, sifted
1 teaspoon ground ginger
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup packed brown sugar
2 tablespoons butter, softened
2 tablespoons molasses
1 tablespoon egg substitute
Cooking spray

1
Preheat oven to 350u00b0.
2
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk. Place sugar and butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until creamy. Add molasses; beat until smooth. Add egg substitute; beat until well combined. Add flour mixture to sugar mixture, stirring until well combined.
3
Shape dough into 24 balls, about 1 1/2 teaspoons each. Place 2 inches apart on 2 baking sheets coated with cooking spray; flatten balls to 1/2-inch thickness with bottom of a glass. Bake each batch at 350u00b0 for 10 minutes. Cool on pan 4 minutes on a wire rack; remove from pan. Cool completely on wire rack.
4
Note: Store cookies in an airtight container at room temperature for up to three days.

181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup all-purpose flour (about 2 1/4 ounces), 2 tablespoons unsweetened cocoa, sifted, 1 teaspoon ground ginger, 1/4 teaspoon baking soda, and more.

Yes, Chocolate Gingersnap Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Gingersnap Cookies

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