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Moroccan Spiced Gingersnaps

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Betty Crocker Kitchens
Updated Mar 17, 2014
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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
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat 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.
  • Step 
    2
    In large bowl, beat brown sugar, coconut oil, molasses and egg with electric mixer on medium speed until well blended. Stir in flour mixture.
  • Step 
    3
    In 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.
  • Step 
    4
    Bake 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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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