Ginger snaps were my Nana’s favorite cookies. I must have inherited a love of ginger from her. They are delicious, and perfect with a cup of tea. I have not made them for several years, but with fall almost here, I decided it was time to do some baking. The oringinal recipe was from the London Free Press newspaper which is published in London, Ontario, Canada. In a previous post I wrote about Molasses Brown Bread, which was another recipe from the Free Press.
Today I decided to try something new and mixed it in a food processor instead of using the hand mixer. It worked well and was a lot less work. I also made two changes to the original recipe. Instead of all purpose flour, I used whole wheat and instead of 3/4 cup butter/margarine, I used 1/2 cup butter and 1/4 cup unsweetened applesauce. I believe these two changes make for a slightly healthier recipe, without losing any of the wonderful flavor. Next time I may go for just applesauce and omit the butter all together. I certainly hope you give this recipe a try.
1/2 cup butter 3 3/4 cups whole wheat flour
1/4 cup applesauce 1 1/2 tsp. baking soda
1 7/8 cup sugar 1 Tbs. powdered ginger
2 large eggs 1/2 tsp. cinnamon
1/2 cup molasses 1/4 tsp. cloves
1 Tbs. vinegar 1 cup raisins optional
Measure sugar and butter into food processor bowl. Mix until creamy.
Mix in eggs and applesauce. Add molasses and vinegar. Next add all of the dry
ingredients and mix slowly until combined. Fold in raisins last if used.
Drop dough from teaspoon onto greased cookie sheets in one inch mounds.
Bake at 325° F. for 9-10 minutes.Watch carefully, because the molasses tends to make them burn easily around the edges.
After I finished my baking, I just had to sit down with a cup of tea and a cookie. Well, actually two cookies. I just couldn’t help myself. I do hope you will try this recipe for my Nana’s favorite Ginger snaps.