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Holiday Gingersnaps

Servings 24 cookies

Ingredients

  • 3/4 cup unbleached all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/3 cup dairy-free butter shortening sticks
  • 1/2 cup sugar plus 2 tablespoons, divided
  • 2 tablespoons unsulphured molasses
  • 1 large egg white
  • Glaze optional:
  • 1/3 cup confectioners’ sugar
  • 2 teaspoons fresh lemon juice

Instructions

  • Heat oven to 350° F.
  • In mixing bowl, whisk flours, baking soda, ginger, cinnamon, pepper and salt.
  • In separate bowl, use electric mixer on medium-high speed to beat shortening sticks with 1/2 cup sugar 2 minutes. Add molasses and egg white; beat 3 minutes. Set mixer on low speed and mix in dry ingredients to combine. Don’t over-mix. Batter will form soft ball.
  • Place remaining sugar in wide, shallow bowl. Pinch about 1 tablespoon batter and roll it between palms, forming 1-inch ball. Place ball in bowl with sugar and roll to coat then place on light-colored, ungreased baking sheet. Repeat, spacing balls 2 inches apart. Discard leftover sugar. Using bottom of a glass, press to flatten each ball into 1-by-3-inch disks.
  • Bake cookies 10 minutes.
  • To make glaze, if desired: While cookies bake, in small bowl, combine confectioners’ sugar with lemon juice, mixing until sugar is completely dissolved.
  • When cookies are done, immediately use spatula to transfer to wire cooling racks. Using tip of knife, spread 1/4 teaspoon glaze on top of each warm cookie. Cool completely.
  • Note: Can be stored in cookie tin up to 1 week.

Notes

Reprinted with permission from the American Institute for Cancer Research
Keyword: christmas, holiday