Sugar And Spice Snaps

Sugar And Spice Snaps
Sugar And Spice Snaps

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2/3

    cup unbleached cane sugar divided (or white sugar from sugar beets)

  • 1 1/4

    teaspoons cinnamon divided

  • 1/2

    cup Sucanat (or brown sugar from sugar beets)

  • 1/4

    cup apple sauce

  • 1/4

    cup safflower oil plus

  • additional for oiling cookie sheets

  • 1

    tablespoon molasses

  • 2

    teaspoons vanilla

  • 1 3/4

    cups unbleached flour

  • 2

    tablespoons cornstarch

  • 1

    tablespoon Ener-G Egg Replacer

  • 1 3/4

    teaspoons baking powder

  • 1

    teaspoon ground ginger

  • 1/2

    teaspoon baking soda

  • 1/4

    teaspoon salt

Directions

In a small bowl, place 2 1/2 tablespoons unbleached cane sugar and 1/4 tablespoon cinnamon, stir well to combine, and set aside. In a medium bowl, place the remaining unbleached cane sugar, Sucanat, apple sauce, safflower oil, molasses, and vanilla, and stir well to combine. In a small bowl, sift together the remaining ingredients and remaining 1 teaspoon cinnamon. Add the dry ingredients to the wet ingredients and stir well to combine. Cover and chill the dough for 1 hour. Using a little safflower oil, lightly oil (or spray with a fine mist of oil) two non-stick cookie sheets. Using your hands, roll the dough into 48 one-inch balls. Working in batches, roll the balls in the cinnamon sugar mixture to thoroughly coat them on all sides, and place them on the non-stick cookie sheets. Flatten the cookies slightly with the bottom of a glass, dipping it in the cinnamon sugar mixture to prevent sticking. Bake at 375 degrees for 7 minutes, they will feel slightly soft when removed from the oven. Allow the cookies to cool for 2 minutes on the cookie sheets and then transfer them to a rack to cool completely. Repeat the rolling, flattening, and baking procedure for the remaining balls of dough. Store the cookies in an airtight container. This recipe yields 4 dozen.

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