Chocolate Gingersnap Cookies

Chocolate Gingersnap Cookies
Chocolate Gingersnap Cookies might be just the dessert you are searching for. This recipe serves 24. One portion of this dish contains roughly 0g of protein, 1g of fat, and A mixture of salt, cocoa, molasses, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Preheat oven to 35
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OvenOven
2
Lightly spoon flour into a dry measuring cup; level with a knife.
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All Purpose FlourAll Purpose Flour
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Measuring CupMeasuring Cup
KnifeKnife
3
Combine flour and next 4 ingredients (through salt), stirring with a whisk.
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All Purpose FlourAll Purpose Flour
SaltSalt
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WhiskWhisk
4
Place sugar and butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until creamy.
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ButterButter
SugarSugar
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BlenderBlender
BowlBowl
5
Add molasses; beat until smooth.
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MolassesMolasses
6
Add egg substitute; beat until well combined.
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Egg SubstituteEgg Substitute
7
Add flour mixture to sugar mixture, stirring until well combined.
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All Purpose FlourAll Purpose Flour
SugarSugar
8
Shape dough into 24 balls, about 1 1/2 teaspoons each.
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DoughDough
9
Place 2 inches apart on 2 baking sheets coated with cooking spray; flatten balls to 1/2-inch thickness with bottom of a glass.
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Cooking SprayCooking Spray
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Baking SheetBaking Sheet
10
Bake each batch at 350 for 10 minutes. Cool on pan 4 minutes on a wire rack; remove from pan. Cool completely on wire rack.
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Wire RackWire Rack
OvenOven
Frying PanFrying Pan
11
Note: Store cookies in an airtight container at room temperature for up to three days.
Ingredients you will need
CookiesCookies
DifficultyExpert
Ready In45 m.
Servings24
Health Score0
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