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Name: Double-Ginger Snaps
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 tsp. ground ginger; 1 tsp. baking soda; 1/2 tsp. ground cinnamon; 1/4 tsp. ground cloves; 1/4 tsp. salt; 2/3 cup canola oil; 1 cup firmly packed light brown sugar; 1/3 cup dark molasses; 1 whole egg lightly beaten, plus 1 egg white; 3/4 cup chopped crystallized ginger; 1/2 cup coarse sugar crystals

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INGREDIENTS

2 1/2 cups all-purpose flour
1 1/2 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
2/3 cup canola oil
1 cup firmly packed light brown sugar
1/3 cup dark molasses
1 whole egg ; lightly beaten, plus 1 egg white
3/4 cup chopped crystallized ginger
1/2 cup coarse sugar crystals

Dozen

INSTRUCTIONS

Preheat an oven to 325F. Lightly grease 2 baking sheets or line them with parchment paper.

Over a sheet of waxed paper, sift together the flour, ground ginger, baking soda, cinnamon, cloves and salt. Set aside.

In a large bowl, using a wooden spoon, stir together the oil, brown sugar and molasses until well blended. Add the whole egg and stir until blended. Stir in the flour mixture and the crystallized ginger.

In a small bowl, lightly beat the egg white. Spread the sugar crystals in a shallow bowl.

With dampened hands, shape the dough into 1-inch balls. Brush each ball lightly with egg white and roll in the sugar to coat lightly. Place the cookies about 1 inch apart on the prepared baking sheets.

Bake until the tops of the cookies are set and crackled, 15 to 18 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the cookies to the racks to cool completely. The cookies will firm as they cool. Makes about 4 dozen cookies.

Make-Ahead Tip: These cookies keep well. Store between layers of waxed paper in an airtight container.

NOTES

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Double-Ginger Snaps

2 1/2 cups all-purpose flour
1 1/2 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
2/3 cup canola oil
1 cup firmly packed light brown sugar
1/3 cup dark molasses
1 whole egg lightly beaten, plus 1 egg white
3/4 cup chopped crystallized ginger
1/2 cup coarse sugar crystals

Preheat an oven to 325F. Lightly grease 2 baking sheets or line them with parchment paper.

Over a sheet of waxed paper, sift together the flour, ground ginger, baking soda, cinnamon, cloves and salt. Set aside.

In a small bowl, lightly beat the egg white. Spread the sugar crystals in a shallow bowl.

Make-Ahead Tip: These cookies keep well. Store between layers of waxed paper in an airtight container.

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Nutrition

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Serving Size: 1 Dozen (198g)
Recipe Makes: 4 Dozen

Calories: 843
Calories from Fat: 303 (36%)

Amt Per Serving		% DV

	Total Fat 33.7g	45 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 20.6g
	Polyunsanturated Fat 9.4g
Cholesterol 46.5mg		14 %
Sodium 1345.3mg		46 %
Potassium 470.8mg		12 %
Total Carbohydrate 127.7g		38 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 125.3g
Protein 9.3g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 843

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