Gingersnap cookies are a healthier alternative to other cookies. They are lower in calories than most cookies. This recipe will make approximately 40 cookies that average 60 calories per cookie. Ginger is known to have anti-inflammatory properties, and can help treat nausea and fight heart disease. Gingersnap cookies are dry and crisp great for dunking. They will stay fresh in an air tight container for up to 2 – 3 weeks, even longer in the freezer.
Ingredients:
1 2/3 cup all purpose flour
1/2 cup unsalted butter
3/4 cup brown sugar
1 egg yolk
3 tablespoons molasses
1 teaspoon cinnamon
1 1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/4 teaspoon salt
In a medium bowl mix together the flour, ginger, cinnamon, baking soda, salt, nutmeg and pepper. In a stand mixer with a paddle attachment add in the butter and brown sugar and mix until fluffy at a medium speed. Add in the egg yolk and the molasses until blended. Add in the flour mixture until combined. Empty the dough onto a clean work surface and knead to combine together and roll into a log 1 1/2″ diameter and approximately 10″ long. Wrap with plastic wrap and refrigerate overnight.
Pre-heat the oven to 350 degrees and position the rack to the center shelf. Line two 1/2 sheet pans with parchment paper. Remove the dough log and slice into 3/16″ wedges and place onto the parchment paper 1″ apart. Bake for 10 – 12 minutes. Cool for 15 minutes, then remove to a cookie rack and allow to cool completely.
Enjoy
Chef Brian Klauss
bakekrazy 
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