Dessert

Buckwheat Gingersnap Cookies is for Dessert.

Buckwheat Gingersnap Cookies takes 70 minutes to prepare.

Buckwheat Gingersnap Cookies takes 12 minutes to cook.

Buckwheat Gingersnap Cookies makes 30 servings.

The ingredients for Buckwheat Gingersnap Cookies are:

Butter, salted, .50 cup (remove)
*Splenda Brown Sugar Blend, 12 tsp (remove)
*Sucralose (like Splenda), 12 tsp (remove)
Egg, fresh, 1 large (remove)
Molasses, 8 tbsp (remove)
*Flour, white, 1.25 cup (remove)
Buckwheat Flour, .75 cup (remove)
Baking Soda, 1.50 tsp (remove)
Baking Powder, 1 tsp (remove)
Ginger, ground, 1.5 tsp (remove)
Nutmeg, ground, .75 tsp (remove)
Cinnamon, ground, 1 tsp (remove)
Cloves, ground, .75 tsp (remove)
Allspice, .75 tsp (remove)
Crystalized Ginger, 35 g (althought I will use more next time)

Here is how you make Buckwheat Gingersnap Cookies:

Butter and egg needs to be room temperaturecream butter and splenda together until smooth. Mix in the eggs and then the molasses. blend in the crystalized ginger.Combine the flours, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice. Stir the dry ingredients in with molasses mixture just until blended. Refrigerate dough for atleast an hour.preheat oven to 350. grease cookie sheets. I am trying to use parchment paper this first time to see how it works. Roll the dough into small balls and dip the top of each into splenda. place cookies about 2 inches apart on the cookie sheets. bake 10-15 minutes in the preheated oven, until the tops are cracked. bake longer for crispier cookies, less for chewy ones. cool on wire racks. Serving Size:?2 cookies (makes 30 servings)Number of Servings: 30Recipe submitted by SparkPeople user RIGHTHANDKITTEN.

The nutritional information for Buckwheat Gingersnap Cookies is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 87.8

• Total Fat: 3.4 g
• Cholesterol: 14.3 mg
• Sodium: 109.3 mg
• Total Carbs: 13.5 g
• Dietary Fiber: 0.5 g
• Protein: 1.2 g