Crispy Ginger Snaps

There’s nothing like a quiet weekend morning when all in the house are still asleep.  I so enjoy tiptoeing through the kitchen to watch  the sun come up while sipping a cup of freshly brewed coffee.  I use this time to plan weekly meals and search my “kitchen file” for clipped recipes from years past that I’ve been wanting to try again.  This “kitchen file” holds recipes from my college days, the early years of marriage, the harried years of raising young children, and the middle aged years of managing a busy work schedule.  My recipe interests seem to morph depending on my stage of life.  During my college years, my favorite recipes were quick and inexpensive.  During the early ears of marriage, my favorite recipes showcased new and interesting ingredients.  While raising my young children, as I had three children within one year, it was mandatory that my recipes be quick and easy!  Now, in my middle aged years, I’m all about prepping for a week’s worth of meals so I don’t have to fuss too much after a long day of work.

I think you’ll enjoy this recipe as my family seems to grab these cookies for any occasion.  An “on the go” breakfast with a cup of tea, an afternoon snack, or a quick evening dessert…   Delicious!

This is the version I make most often but I have also posted a link for a low sugar version that is delicious as well.

 

Crispy Ginger Snaps

 

1 cup oat bran flour

1 cups flour

2 teaspoons baking soda

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 cup margarine, softened

1/4 cup unsalted butter, softened

1/2 cup brown sugar, firmly packed

1/2 cup coconut sugar

1/4 cup molasses

1 large egg

1/4 cup turbinando sugar

Preheat the oven to 350 degrees.  In a medium bowl, whisk together the oat bran,flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves. Set aside.  In a large bowl, combine the margarine, butter, and brown sugar and coconut sugar.  Beat until light and fluffy.  Next, add the molasses and egg, beat until fully combined.  Add the flour/oat bran mixture to the wet ingredients; mix until combined.

In a small bowl, pour in the turbinado sugar.  Roll the dough into 1″ balls, then roll in the sugar. Place on a baking sheet roughly 2″ apart. Bake at 350 degrees for 10-12 minutes.  Slightly cool before removing from baking sheets to cool completely.

For a healthier version of this recipe try this website…

http://amyshealthybaking.com/blog/2014/12/11/soft-baked-ginger-cookies/

 

 

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