Gingersnap cookies are an old favorite recipe, but it usually specifies ground dried ginger, as opposed to fresh. This recipe uses not only ground and fresh ginger, but also adds the decadence of both cocoa and chocolate. Molasses is another classic ingredient included in this gingersnap recipe. Cinnamon, nutmeg, and cloves round out the flavor and bring memories of Christmas year-round.
Prep Time: 30 minutes
Cook Time: 12 minutes
Refrigeration Time: 2 hours
Total Time: 2 hours, 42 minutes
Yield: 36 servings
Ingredients:
- 1/2 cup butter, softened
- 1/2 cup packed dark brown sugar
- 1/4 cup molasses
- 1 Tablespoon water
- 2 teaspoons minced fresh gingerroot
- 1-1/2 cups all-purpose flour
- 1 Tablespoon baking cocoa
- 1-1/4 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 7 ounces semisweet chocolate, chopped
- 1/4 cup sugar
Preparation:
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, water and gingerroot.
Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg, and cloves. Gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate for 2 hours or until easy to handle.
Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart on greased baking sheets.
Bake cookies at 350 F. for 10 to 12 minutes or until tops begin to crack. Cool for 2 minutes before removing to wire racks.
Yield: 36 servings
Nutrition Facts: 1 serving (1 each) equals 69 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 63 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.
Recipe Source: "Taste of Home Comfort Food Diet Cookbook" (Reader's Digest)
Chocolate Gingersnaps Recipe Photo © 2010 Reader's Digest, licensed to About.com, Inc.
Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg, and cloves. Gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate for 2 hours or until easy to handle.
Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart on greased baking sheets.
Bake cookies at 350 F. for 10 to 12 minutes or until tops begin to crack. Cool for 2 minutes before removing to wire racks.
Yield: 36 servings
Nutrition Facts: 1 serving (1 each) equals 69 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 63 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.
Recipe Source: "Taste of Home Comfort Food Diet Cookbook" (Reader's Digest)
Chocolate Gingersnaps Recipe Photo © 2010 Reader's Digest, licensed to About.com, Inc.
