Chocolate Gingersnap Cookies

A hint of chocolate enhances these crisp, spicy cookies. It's best to bake each tray of cookies separately; while one tray bakes, keep the other tray in the refrigerator to prevent the dough from becoming too soft.

Would not make again


2 dozen (serving size: 2 cookies)

Recipe from

Cooking Light

Nutritional Information

Calories 66
Caloriesfromfat 29 %
Fat 2.1 g
Satfat 1 g
Monofat 0.8 g
Polyfat 0.1 g
Protein 0.9 g
Carbohydrate 11.6 g
Fiber 0.5 g
Cholesterol 5 mg
Iron 0.7 mg
Sodium 70 mg
Calcium 14 mg


1/2 cup all-purpose flour (about 2 1/4 ounces)
2 tablespoons unsweetened cocoa, sifted
1 teaspoon ground ginger
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup packed brown sugar
2 tablespoons butter, softened
2 tablespoons molasses
1 tablespoon egg substitute
Cooking spray


Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk. Place sugar and butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until creamy. Add molasses; beat until smooth. Add egg substitute; beat until well combined. Add flour mixture to sugar mixture, stirring until well combined.

Shape dough into 24 balls, about 1 1/2 teaspoons each. Place 2 inches apart on 2 baking sheets coated with cooking spray; flatten balls to 1/2-inch thickness with bottom of a glass. Bake each batch at 350° for 10 minutes. Cool on pan 4 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Note: Store cookies in an airtight container at room temperature for up to three days.


Mark Scarbrough,

November 2005
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