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
Possibly you are not getting enough leavening to cause the cookies to crack as they bake. The kind of fat used might also affect the way the cookies rise, not making them crack.
Why didn't my ginger snaps crinkle? ›
Possibly you are not getting enough leavening to cause the cookies to crack as they bake. The kind of fat used might also affect the way the cookies rise, not making them crack.
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.
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.
Why do ginger snaps get 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.
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 are my ginger snaps puffy? ›
A whole egg (rather than just the yolk) gives the cookie some levity (/puffiness) while keeping the cookie nice and tender. A blend of baking powder and baking soda (rather than just soda)
Are ginger snaps anti-inflammatory? ›
Gingersnaps are a healthier alternative to other cookies, being that they are generally low in calories and have many benefits. The ginger that is in these cookies has anti-inflammatory properties, is known to help treat nausea and fight heart disease and other illnesses.
Do ginger snaps help your stomach? ›
Can ginger snap cookies soothe an upset stomach? - Quora. Will ginger candy soothe an upset stomach? Yes it can but make sure it contains real ginger and not too much sugar (since sugar can make stomach issues worse). Other natural ingredients that can help include chamomile, mint, aloe vera, and more.
Are ginger snaps good for high blood pressure? ›
Ginger may also decrease blood pressure by preventing blood clots from forming in your arteries and blood vessels, according to Castleman.
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.
What happens if you eat too many ginger cookies? ›
Upset stomach: Ginger can cause stomach upset, diarrhea, and gas in some people. Consuming too much ginger can cause heartburn, bloating, and stomach discomfort. Blood thinning: Ginger contains compounds called gingerols and salicylates, which can act as blood thinners.
Are ginger cookies good for arthritis? ›
In theory, ginger can reduce the activity of several chemical substances that promote joint inflammation. Results from RCTs assessing its role in treating participants with osteoarthritis found that it has a high safety profile and can have moderately beneficial effects in reducing pain and disability.
What is the difference between ginger nuts and ginger snaps? ›
In North America these cookies are usually called gingersnaps but in Australia and New Zealand they are called ginger nuts. I cannot tell you how delicious these ginger cookies are so I'm just going to sort of beg you to make them.
Does ginger live in ginger snaps? ›
– Ginger. Ginger Ann Fitzgerald was a teenage girl infected by a werewolf, and the main antagonist of Ginger Snaps. She was the sister of Brigitte Fitzgerald. She was accidentally killed when she attacked her sister Brigitte Fitzgerald, landing on a knife she was holding.
What order does ginger snaps go in? ›
The Full Story
- 1 Ginger Snaps Back: The Beginning. 1.1 Origin of the Modern Werewolf. 1.2 Fort Bailey. 1.3 Secret Uncovered. 1.4 The Prophecy. ...
- 2 Ginger Snaps. 2.1 Another Attack. 2.2 Twisted Sisters. 2.3 Ginger Strikes. 2.4 The Beast Strikes. ...
- 3 Ginger Snaps 2: Unleashed. 3.1 On the Run. 3.2 Time for Rehab. 3.3 Lycanthropy Lament.
While we found that multiple factors can affect how quickly the top dries out and thus how many cracks are formed (including the temperature of the dough and how rapidly it spreads in the oven), a simple tweak turned out to be key to producing a maximum number of fissures: rolling the balls of dough in granulated sugar ...
Why are my crinkle cookies not cracking? ›
Why didn't my chocolate crinkle cookies crack? The most common reason for cookies that don't crack is either that the oven was not hot enough or the baking powder was expired. Be sure to allow plenty of time for your oven to heat, and use a fresh container of baking powder!
How to get cracks in ginger cookies? ›
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- Don't overmix the dough otherwise gluten will. ...
- The oven should be hot enough. ...
- Use both baking powder and bicarbonate of soda. ...
- Avoid opening the oven before the biscuits are well. ...
- There has to be corn or golden syrup added to the. ...
- If you want the biscuits to be soft instead of.
Why don't my molasses cookies crack? Molasses cookie dough won't have those signature cracks on top if the dough is too wet. The cracks happen when the surface of the dough dries up. Rolling in sugar really helps this because the sugar binds the moisture and dries out the dough.
