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.
Related Recipes
Chez Panisse Gingersnaps
How to Make Candied Ginger
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James Beard’s Amazing Persimmon Bread Recipe
Chocolate-Covered Caramelized Matzoh Crunc
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.
What's the difference between gingerbread and gingersnap? ›
Both are spiced cookies. The main differences are that gingersnaps are typically rolled into balls, while gingerbread is rolled out and cut into shapes. Gingersnaps are also baked slightly longer, which is where they get their snappy crispiness. Gingerbread is typically a little chewier.
Are ginger snaps healthier than other cookies? ›
In conclusion, ginger snaps cookies are not only delicious but also have some nutritional benefits. They contain important nutrients like iron, calcium, and fiber. Ginger, the key ingredient in these cookies, is known for its various health benefits, including aiding digestion and reducing inflammation.
Who makes Nabisco ginger snaps? ›
(CN) - Snack industry giant Mondelez International - formerly Kraft Foods - has settled claims that its Nabisco Ginger Snap cookies are contaminated with up to nine times the California limit for lead, Attorney General Kamala Harris said.
Why do my ginger snaps go flat? ›
The Problem: Incorrectly Measured Ingredients
Sugar sucks up liquid, and when those cookies bake, it'll release the liquid and cause the cookies to spread out. If you use too much butter, the cookies will end up flat and greasy.
What happens if you add too much molasses to cookies? ›
Doubling up on molasses softened the cookies significantly.
Molasses is also extremely dark in color, so this batch of cookies turned out to be a deep brown.
What is the best gingerbread in the world? ›
Grasmere Gingerbread Shop | The World's Best Gingerbread. Victorian cook Sarah Nelson invented Grasmere Gingerbread® in 1854 in the English Lake District village from where it gets its name.
What is gingerbread called in England? ›
In Medieval England gingerbread meant preserved ginger. The hard cookies were a staple at Medieval fairs in England and on the continent. These became known as “gingerbread fairs” and the cookies called “fairings”.
What can I use instead of molasses in gingersnap? ›
Instead of using molasses in the gingersnaps, you'll use a combo of granulated sugar, brown sugar, and honey. Meaning you don't have to go to the grocery store to buy molasses just to make cookies and then forget about it in your pantry (if you do have some molasses, I highly suggest making your own BBQ sauce).
Can you eat too many ginger snaps? ›
How much ginger should you take daily? 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.
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.
Are ginger snaps good for your stomach? ›
Some people find ginger shots, typically concentrated forms of ginger, effective in providing quick relief from nausea. Foods that contain ginger. Low-sugar gingersnap cookies and other ginger-infused snacks can be a pleasant way to consume ginger when experiencing stomach discomfort.
Why can't you buy ginger snaps in California? ›
In announcing the settlement with the maker of Oreo and Chips Ahoy cookies, California Attorney General Kamala Harris on Friday said testing revealed that a serving of the ginger snaps contained lead levels up to nine times the threshold requiring a warning under California's Proposition 65.
Did Nabisco change their ginger snaps? ›
“65 years I have been eating the original NABISCO ginger snaps, my favorite cookie. Now Mondelez has changed texture from soft and chewy to hard and crackey, flavor from sharp lasting ginger to bland ephemeral ersatz, size from generous to stingy, price from 3 dollars to 5 dollars.
Who made the original ginger snaps? ›
The oldest examples were hard gingerbread pieces pressed with a decorative pattern using a stamp. These early ginger cookies originated in Europe and came with the German, Dutch, and English settlers to America. Gingersnaps were named from the German or Middle Dutch word snappen, meaning "to seize quickly."
How to get ginger cookies to crack? ›
A heavy amount of baking soda interacts with the molasses in this recipe to encourage spread. This allows cracks in the dough to develop where moisture escapes, creating that beautiful crackled appearance and crunchy texture. Ensure your baking soda is fresh and active – learn more about that here.
Why aren't my cookies crackly? ›
Issues with cracking usually derive from the sugar coating, not enough or expired baking powder or baking soda, or the oven temperature isn't hot enough. Solution: Granulated sugar is more effective at drying the surface than powdered sugar.
Why didn't my crinkle cookies crack? ›
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! Why are my chocolate crinkle cookies flat?
Why didn't my cookies crinkle? ›
Chocolate Crinkle Cookies can come out flat if the dough wasn't chilled long enough before rolling or the rolled dough balls sat at room temperature too long after being popped into the oven.
