Ginger Snaps
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Ginger Snaps

Ginger Snaps

The traditional flavors of speculoos, a holiday treat in the Netherlands, star in an easy cookie that combines gingerbread mix with brown sugar and cinnamon.

Servings: 152 servings (1 serving = 1 cookie)
INGREDIENT
WEIGHT
MEASURE
Water, cool approx. 72°F
12 oz
1 1/2 cups
Gold Medal™ Gingerbread Mix (11182)
5 lb
1 box
Eggs, large
6 oz
3 each
Brown sugar, packed
14 oz
2 cups
Cinnamon, ground
2 Tbsp
Cardamom, ground
1 tsp
Margarine, softened
1 lb
2 cups
  1. Pour water into mixing bowl. Add total amount of mix, eggs, sugar and spices.
  2. Mix in large mixing bowl using a paddle attachment on low for 2 minutes.
  3. Scrape down bowl and paddle, add margarine and mix for an additional 2 minutes on low.
  4. Deposit dough using a #40 scoop in a 4 x 7 pattern onto parchment-lined sheet pans.
  5. Bake as directed below, then cool on rack before serving.
BAKE:
TEMP
TIME
Convection Oven*
350°F
8-12 minutes
Standard Oven
400°F
9-13 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 4 minutes of baking.
 
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 cookie
Calories
100
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
125mg
5%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
7g
Protein
1g
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 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
1
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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