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Oh jeez, I hate to tempt with this picture, but (sadly) this recipe only includes the gingersnaps at the bottom of the dish. It’s really quite a hard feat to make cookies “healthy.” There’s no way to get the crisp texture and buttery flavor of gingersnaps without, well, butter! That being said, this recipe is very forgiving. It does include 6 tablespoons of butter. However, the recipe makes 50 cookies! Using this recipe yield, the calorie count for 1 cookie is a just under 60 calories! That’s quite incredible for a delicious cookie!

1.5 cup APF
1.5 cup whole wheat pastry flour
1.5 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 tbsp ground ginger
1.5 tsp ground cinnamon
1/4 tsp ground cloves
6 tbsp butter
1/2 cup molasses
1 egg
2 tsp vanilla

Whisk together flours, baking powder and soda, salt, and spices
Cream together butter and sugar until light and fluffy
At this point, beat in egg, molasses, and vanilla
Add dry ingredients to wet ingredients
Mix until dough forms
Separate dough into 3 small balls
Preheat oven to 375F
Wrap in cellophane and stick in freezer for about 30 minutes
Once ready, unwrap and roll into 1/8 inch thickness
Stamp with desired cookie cutters
Right before baking sprinkle with coarse sugar
(I used raw turbinado sugar–not pictured)
Bake for 15-20 minutes or until almost hard
Once cookies cool, they will be crispy, snappy….gingersnaps!

Any remaining dough can definitely be frozen. Just wrap back in cellophane and freeze in a freezer-safe container
When ready to reuse, take out from freezer and let warm at room temperature until roll-able

Enjoy this lovely dessert 🙂


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