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Gourmet Ginger Snaps Recipe
|Packed brown sugar||2 1⁄2 Cup (40 tbs)|
|Molasses||3⁄4 Cup (12 tbs)|
|Dark corn syrup||1⁄2 Cup (8 tbs)|
|Ground ginger||1 Tablespoon|
|Grated lemon peel||2 Tablespoon|
|Baking soda||1 1⁄2 Tablespoon|
|Heavy whipping cream||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||3 Cup (48 tbs)|
|Unbleached white flour||3 Cup (48 tbs) (Or More)|
Serving size: Complete recipe
Calories 7448 Calories from Fat 1275
% Daily Value*
Total Fat 146 g224.2%
Saturated Fat 85.1 g425.7%
Trans Fat 0 g
Cholesterol 493.2 mg164.4%
Sodium 6830.1 mg284.6%
Total Carbohydrates 1486 g495.5%
Dietary Fiber 63.6 g254.3%
Sugars 736.6 g
Protein 105 g210.3%
Vitamin A 107.3% Vitamin C 69.8%
Calcium 150.1% Iron 291.9%
*Based on a 2000 Calorie diet
Add all the whole wheat flour and 2 cups of the white flour and blend thoroughly, using a heavy beater or wooden spoon. Gradually add 1 to 2 more cups of white flour until the dough is smooth enough to handle but still soft and pliable.
Wrap in waxed paper or plastic wrap and refrigerate several hours or overnight.
Let dough soften slightly at room temperature, if needed. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut into desired shapes.
Bake cookies on greased cookie sheets at 275° F. for 12 minutes or longer, until evenly browned. The longer they bake, the more "snap" the cookies will have. Remove to wire racks and let cool.
If desired, frost with Cookie Frosting and/or add special touches using Decorative Cookie Icing.