See more
Chocolate Gingersnap Cookies

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.

Cooking Light NOVEMBER 2005

  • Yield: 2 dozen (serving size: 2 cookies)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 66
  • Calories from fat: 29%
  • Fat: 2.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.9g
  • Carbohydrate: 11.6g
  • Fiber: 0.5g
  • Cholesterol: 5mg
  • Iron: 0.7mg
  • Sodium: 70mg
  • Calcium: 14mg

Go to Full Version of

Chocolate Gingersnap Cookies Recipe