Adventurous eaters will love the unique Moroccan flavor in this spicy twist on a classic gingersnap!
Moroccan Spiced Gingersnaps
- Prep Time 45 min
- Total 1 hr 15 min
- Servings 36
- Ingredients 9
Ingredients
- 2 1/4 cups Gold Medal™ all-purpose flour
- 2 teaspoons baking soda
- 3 teaspoons ras el hanout Moroccan spice blend
- 1/4 teaspoon salt
- 1 cup packed brown sugar
- 3/4 cup melted virgin coconut oil
- 1/4 cup mild-flavor (light) molasses
- 1 egg
- 1/4 cup granulated sugar
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Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In medium bowl, stir flour, baking soda, 2 1/2 teaspoons of the Moroccan spice blend and the salt until well blended. Set aside.
-
Step2In large bowl, beat brown sugar, coconut oil, molasses and egg with electric mixer on medium speed until well blended. Stir in flour mixture.
-
Step3In small bowl, mix granulated sugar and remaining 1/2 teaspoon Moroccan spice blend. Shape dough by tablespoonfuls into balls; roll in sugar mixture. Place balls 3 inches apart on cookie sheets.
-
Step4Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Nutrition
110
Calories
5g
Total Fat
1g
Protein
15g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 110
- Calories from Fat
- 45
- Total Fat
- 5g
- 7%
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 90mg
- 4%
- Potassium
- 55mg
- 2%
- Total Carbohydrate
- 15g
- 5%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 9g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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