Food Recipes Cashew Gingersnaps 3.1 (15) Add your rating & review By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Rate It Share Share Tweet Pin Email Add cashews and candied ginger to the batter to add a nutty crunch and an extra spicy kick. Get the recipe: Cashew Gingersnaps. Photo: Levi Brown Hands On Time: 25 mins Total Time: 1 hrs Yield: 42 cookies Jump to Nutrition Facts Ingredients 4 cups all-purpose flour, spooned and leveled 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon kosher salt 1 teaspoon ground nutmeg 1 teaspoon ground ginger ½ teaspoon ground cloves 1 cup (2 sticks) unsalted butter, at room temperature 2 cups packed light brown sugar 2 large eggs ½ cup molasses ¼ cup canola oil 1 cup salted cashews ½ cup chopped candied ginger ½ cup granulated or coarse decorating sugar Directions Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves; set aside. 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. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 182 Calories 8g Fat 27g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 182 % Daily Value * Total Fat 8g 10% Saturated Fat 3g 15% Cholesterol 22mg 7% Sodium 137mg 6% Total Carbohydrate 27g 10% Total Sugars 16g Protein 2g Calcium 28mg 2% Iron 1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.