Cashew Gingersnaps

Cashew Gingersnaps
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Makes 42 cookies| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves; set aside.
  2. Using an electric mixer, beat the butter and brown sugar on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs, then the molasses and oil.
  3. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the cashews and candied ginger.
  4. Place the granulated sugar on a plate. Shape the dough into balls (about 2 tablespoons each) and, a few at a time, roll in the sugar to coat. Place 3 inches apart on baking sheets.
  5. Bake, rotating the baking sheets halfway through, until the edges are firm but the centers are still slightly soft, 16 to 18 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
By December, 2011

Nutritional Information

  • Per ServingServing Size: 1 cookie
  • Calories 182
  • Fat 8g
  • Sat Fat 3g
  • Cholesterol 22mg
  • Sodium 137mg
  • Protein 2g
  • Carbohydrate 27g
  • Sugar 16g
  • Fiber 1g
  • Iron 1mg
  • Calcium 28mg
What does this mean? See Nutrition 101 .

Quick Tip

Roll of parchment paper
These cookies can be kept at room temperature, between sheets of wax paper or parchment in an airtight container, for about 5 days.

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