Craving something both sweet and spicy? Betty’s Gingersnaps are here to tantalize your taste buds! Made with canola oil, these moist and chewy cookies have all the flavour with less saturated fat. Perfect for a cozy afternoon treat or sharing with friends.
Recipe courtesy of Hello Canola
Betty’s Gingersnaps
These moist and chewy cookies are made with canola oil, reducing saturated fat while keeping all the flavour.
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Servings: 36 cookies
Ingredients
- 1/2 cup canola oil
- 1 cup granulated sugar
- 1 egg
- 1/4 cup molasses
- 1 3/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp granulated sugar
Instructions
- Preheat oven to 375 °F (190 °C).
- In mixing bowl, beat canola oil with sugar. Beat in egg and molasses. Add flour, ginger, cinnamon, baking powder, baking soda and salt. Stir until dough is moist. The dough can be quite sticky.
- Using 1 tsp (5 mL) per cookie, shape dough into ball. Roll in sugar. Place on lightly oiled baking sheet and flatten with the palm of your hand. Bake for 12-15 minutes. Let cool on cookie sheets or racks.
Nutrition Facts
Betty's Gingersnaps
Serving Size
1 cookie
Amount per Serving
Calories
85
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0
g
0
%
Cholesterol
5
mg
2
%
Sodium
78
mg
3
%
Potassium
47
mg
1
%
Carbohydrates
13
g
4
%
Fiber
0
g
0
%
Sugar
8
g
9
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Basic Crepes