Adams Ginger Snappys
🕒 Total Time: 22 minutes
🥄 Prep Time: 10 minutes
🔥 Cook Time: 12 minutes
Description:
These Adams Ginger Snappys are a delightful treat—fast, crispy, and perfect with a cup of tea. They offer a delightful balance of flavors, and with just 2.5 grams of fat per 5 cookies, they are a guilt-free indulgence. Plus, with the option to add cocoa powder and roll them in powdered sugar for a crackled chocolate gingersnap variation, you get two delicious cookie experiences in one recipe!
Recipe Category: Dessert
Keywords: Cookie & Brownie, Dutch, European, Healthy, < 30 Mins
Nutritional Information per Serving (1 cookie):
- Calories: 57.8
- Total Fat: 1.2g
- Saturated Fat: 0.4g
- Cholesterol: 4mg
- Sodium: 85.4mg
- Carbohydrates: 11.2g
- Fiber: 0.2g
- Sugars: 6.8g
- Protein: 0.7g
Yield: Approximately 60 cookies
Ingredients
| Ingredient | Quantity |
|---|---|
| Dark brown sugar | 1 cup |
| Granulated sugar | 3/4 cup |
| Molasses | 1/4 cup |
| Vegetable shortening | 1/4 cup |
| Butter | 1/4 cup |
| Egg | 1 |
| Vanilla extract | 1 tsp |
| All-purpose flour | 2 1/2 cups |
| Baking soda | 2 tsp |
| Ground ginger | 3 tsp |
| Salt | 1 tsp |
| Ground cinnamon | 2 tsp |
| Ground cloves | 1/2 tsp |
| Cold coffee | 1/4 cup |
Instructions
-
Preheat your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper.
-
Mix together in a large mixing bowl the dark brown sugar, granulated sugar, molasses, vegetable shortening, butter, egg, and vanilla extract. Beat the mixture well for about three minutes until creamy and well combined.
-
Combine the spices (ground ginger, ground cinnamon, ground cloves), all-purpose flour, baking soda, and salt in another bowl.
-
Gradually add the dry ingredients to the wet mixture in the mixer bowl, mixing on low speed. As the ingredients start to combine, pour in the cold coffee. Continue mixing until a stiff dough forms.
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Form small teaspoon-sized balls of dough and roll each ball in extra granulated sugar. Place them on the prepared baking sheets. Flatten each ball to about 1/8 inch thick using the bottom of a sugared glass.
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Bake in the preheated oven for 11 to 13 minutes, or until the edges of the cookies are browned. The cookies will crisp up further as they cool.
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Test bake a few cookies initially to determine the desired level of crispness. Adjust baking time accordingly; slightly underdone cookies will have a chewy center, while overdone cookies may be crunchier.
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Cool the cookies on a wire rack. As they cool, they will flatten into a crisp, thin cookie.
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Taste test a cookie to check if the ginger flavor is to your liking. Adjust the amount of ground ginger in the recipe for a spicier taste, if desired.
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Storage: The dough freezes well. Shape it into logs, freeze, then slice into rounds. Roll each slice into a ball, dip in sugar, and lightly press down before baking.
Enjoy these Adams Ginger Snappys with your favorite hot beverage or as a sweet treat any time of day. Whether you prefer the classic ginger snap or the chocolate variation, these cookies are sure to be a hit with family and friends alike!
