When I lived in San Francisco, I used to stop at Whole Foods occasionally and frequent the salad bar. Because I’m a big fan of cookies, I’d oftengrab a cookie for dessert. One day I noticed big, cushy-looking gingersnaps amongst all the other cookies, and picked one out. After finishing my salad, I took the cookie out of the slender brown bag and took a bite.
The cookie was spicy, yet soft – with a remarkable, satisfying chew. It was incredible. And to top it all off, it was nonfat. There was the whole nonfat baking phase and some stuff was okay, and other cookie and cake recipes left me wanting. But those cookies were incredible. And I wanted to reproduce a version at home.
During my baking trials, I landed on The Barefoot Contessa’s Ultimate Ginger Cookies, and noticed they were remarkably similar-looking to those non-fat Gingersnaps. After checking out the recipe, I tried lots of variations, omitting any and all traces of fat and tweaking a few things here and there to get the cookies to where I wanted them.
One secret is plain applesauce. That provides the chewiness, along with a dose of molasses.Folks who live outside of the U.S.can use treacle. True, these aren’t crisp and “snappy” like other gingersnaps, but every bit as satisfying. A handful of candied ginger also helps dial up the spicy factor.
This dough is a bit tricky to shape into balls, so it should be very well-chilled before baking them off. If you can, make the batter a few hours or the day before you plan to use it. I found it easiest to scoop up mounds with an ice cream scoop and plop them right into a bed of sugar. Once they were all formed, I got my hands in there, coating them with plenty of cinnamon sugar, and formed each one into a rough ball. Not to worry: they don’t need to be museum pieces and will spread into nearly-perfect circles once baked.
These cookies also make outstanding ice cream sandwiches, retaining their impressive chew in the freezer. Good ice cream flavors to pair with them out be pumpkin ice cream, cinnamon ice cream, or even traditional vanilla ice cream.The good news is that this means these cookies have the possibility to please absolutely everyone, no matter how you serve them.
Nonfat Gingersnaps
Recipe from (Ten Speed Press)
The name ginger "snaps" may lead one to think these are crispy, but they’re not. I’m not sure if true gingersnaps necessarily have to be crispy, so I’ll leave that to cookie researchers...a job which I’d be happy to apply for, in case you hear of any openings. If you like thicker, denser cookies, cook 1/2 cup (150g) applesauce down to 1/4 cup (75g), as shown in the picture above, or use apple baby food.Because these are meant to be soft cookies, watch them like a hawk during the final moments of baking. Since all ovens are different, take them out just when they feel like they’re starting to set and feel just slightly firm in the center, which you can tell by touching one gently with your finger.
- 1 cup, packed (180g) dark brown sugar
- 1/4 cup (75g) applesauce
- 1/3 cup (100g) molasses, (preferably mild-flavored)
- 2 1/4 cups (315g) flour
- 1 teaspoon baking soda
- 2 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground dried ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon freshly-ground black pepper
- 1/4 teaspoon salt
- 2 large egg whites,, at room temperature
- 1/2 cup (50g) finely-chopped candied ginger
- additional sugar (about 1/2 cup, 100g) , mixed with a big pinch of cinnamon for rolling the cookies
In the bowl of a standing electric mixer, beat the brown sugar, applesauce, and molasses for five minutes at medium speed, with the paddle attachment.
Meanwhile sift together the flour, baking soda, spices, and salt.
After five minutes, stop the mixer, scrape down the sides, and add the egg whites. Beat another minute.
With the mixer at its lowest speed, add the dry ingredients until completely incorporated, and mix on medium for one minute more.
Stir in the chopped candied ginger. Chill the batter very well.
To bake the cookies, preheat the oven to 350F (180C).
Line two baking sheets with parchment paper or silicone baking mats.
Pour some cinnamon-scented granulated sugar in a shallow baking dish. Scoop the cookies into heaping tablespoon-sized balls (about the size of an unshelled walnut) and plunk them down into the sugar. Afterward, use your hands to form the dough into sugar-coated balls: don’t be shy with the sugar either. It not only helps to shape the sticky dough, but makes a lovely crust for the finished cookies.
Put the cookie mounds evenly-spaced on the two baking sheets, leaving room (at least 3-inches, 8cm) between them to spread.
Bake for 13 minutes, or until the cookies feel just barely set in the center. Remove from oven and cool.
Variation: Next time I’m going to try smearing the tops with lemon glaze in the future, mixing 2 cups of powdered sugar with a scant tablespoon of fresh lemon juice, stirring and adding more lemon juice, just until it becomes spreadable, but still very thick.
Notes
Storage: You can keep the cookies in an airtight container for up to five days. The batter can be chilled for a week, or frozen, for up to two months, well-wrapped.
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FAQs
The oven isn't hot enough. (it needs to set the top before the middle's fully risen) Not enough leavening (it needs to be strong enough to crack the top once it's set) Using a single-acting baking powder (double acting gives extra rise when it gets heated)
What are the side effects of ginger snap cookies? ›
Added Sugar
Eating 2 ounces of gingersnaps boosts your sugar intake by 11.3 grams, while gingerbread cookies contain 10.9 grams of sugar per serving. This sugar increases the level of acidity in your mouth, which dissolves the enamel covering your teeth and contributes to tooth decay.
What's the difference between a gingerbread cookie and a Gingersnap cookie? ›
The main differences are that gingersnaps are typically rolled into balls, while gingerbread is rolled out and cut into shapes. Gingersnaps are also baked slightly longer, which is where they get their snappy crispiness. Gingerbread is typically a little chewier.
What are the ingredients in great value ginger snaps? ›
ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), SUGAR, PALM OIL, MOLASSES, GINGER, BAKING SODA (FOR LEAVENING), SALT, SOYBEAN OIL, SOY LECITHIN (AN EMULSIFIER).
Why can t you buy ginger snaps California? ›
It is based on a lawsuit in CA with regards to small amounts of lead found in the ginger. Some of the companies pulled the products in CA and do not sell them anymore. The lead is a naturally occurring element in the ground Ginger does absorb some of it. Although not nearly enough to have any affect on humans.
Why didn't my ginger snaps crack? ›
Let's review a few reasons why you're cooked may not have crackled on top: You put the cookies in the oven before preheating. A hot preheated oven is important for getting a crackle top on your cookies. You didn't whip the butter and sugar long enough.
Can you eat too many ginger snaps? ›
How much ginger should you take daily? Ginger is safe to eat daily, but experts recommend limiting yourself to 3 to 4 grams a day — stick to 1 gram daily if you're pregnant. Taking more than 6 grams of ginger a day has been proven to cause gastrointestinal issues such as reflux, heartburn and diarrhea.
Is too much ginger bad for the liver? ›
Fortunately, ginger is a food that has all the elements needed to prevent and treat liver problems. Experts suggest that ginger supplementation represents a new treatment strategy for NAFLD by improving the body's antioxidant activity, reducing inflammation and insulin resistance.
What medications should not be taken with ginger? ›
Possible Interactions
Blood-thinning medications: Ginger may increase the risk of bleeding. Talk to your doctor before taking ginger if you take blood thinners, such as warfarin (Coumadin), clopidogrel (Plavix), or aspirin. Diabetes medications: Ginger may lower blood sugar.
Is Biscoff a gingersnap? ›
Speculoos, the cookie family to which Biscoff belong, are often described as a type of gingerbread, but that's a little misleading. Aside from their use of caramel sugar, speculoos don't have quite the same bite; their spice blend tends toward aroma rather than heat.
Her exact ethnicity is unknown. She might be of Indian or Middle Eastern descent, for in the Thanksgiving book, she wears a blouse similar to Indian/Middle Eastern attire. In season four, Ginger Snap is the least featured of the four/five main girls. In the Playmates toys era, she only got a single doll.
Are ginger snaps healthier than other cookies? ›
Most ginger snaps are lower in fat and sugar than other types of cookies, and you'll also get a good dose of certain vitamins and minerals, as well.
Did Nabisco change the ginger snaps recipe? ›
Some customers state that the Nabisco brand of ginger snap cookies is not only way over-priced, but the recipe has also changed for the worse, with one Amazon user saying the cookie's "flavor was non existent and they were too hard."
Are ginger snap cookies good for GERD? ›
Ginger and molasses are great for reducing acid and inflammation and soothing your stomach. These cookies are a great way to enjoy something sweet without having guilty feelings or reflux effects.
Why is ginger snaps so good? ›
Because it has some excellent suspense sequences and a rather high amount of blood and gore. The werewolf is really cool looking,the acting by two lead girls(Emily Perkins,Katharine Isabelle)is excellent and the direction is well-handled. "Ginger Snaps" is a pure horror film,that is to be taken seriously.
Why are my ginger snaps soft? ›
Freezing or chilling the dough will result in a soft and chewy gingersnap cookies. With crinkly tops and spicy flavor this version also makes the most delicious holders for ice cream. Baked immediately, you'll get crisp and crunchy gingersnaps – the kind that you can snap in half for proper dunking.
Why are my crinkle cookies not crinkling? ›
The signature crinkle effect happens when the cookies spread and crack as they bake. If your cookies aren't crinkling, it might be because the dough is too warm (try chilling it for longer before baking), or the oven temperature might be too low (ensure your oven is correctly preheated).
Why didn't my crinkles crack? ›
If your crinkles aren't cracking, check that your oven is at the correct temperature and that your leavening agent (baking powder) hasn't expired. Why is my crinkle cookie dough too wet? The cookie dough is expected to be moist, sticky, and formless.
Why aren't my cookies crackly? ›
Issues with cracking usually derive from the sugar coating, not enough or expired baking powder or baking soda, or the oven temperature isn't hot enough. Solution: Granulated sugar is more effective at drying the surface than powdered sugar.
