Low Sodium Ginger Snap Cookies
Indulge in the warm, spiced flavors of these Low Sodium Ginger Snap Cookies, a guilt-free twist on the classic treat. Perfectly crisp on the edges and chewy in the center, these cookies combine the bold flavors of ground ginger, cinnamon, cloves, and nutmeg with a touch of dark molasses for that signature ginger snap taste. Made with sodium-free baking powder and unsalted butter, they’re crafted to be a heart-healthy option without sacrificing flavor. Ready in just 30 minutes, this easy recipe yields 30 cookies that are ideal for holiday gatherings, everyday snacking, or gifting. Satisfy your sweet tooth while keeping your sodium intake in check!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 0.75 cup unsalted butter
- 1 cup granulated sugar
- 0.25 cup dark molasses
- 1 unit large egg
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon sodium-free baking powder
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, beat the unsalted butter and granulated sugar together until creamy and well-blended.
Step 3
Add in the dark molasses and egg, beating until the mixture is smooth and fully combined.
Step 4
In a separate bowl, sift together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and sodium-free baking powder.
Step 5
Gradually add the dry ingredients to the wet mixture, mixing well after each addition until a dough forms.
Step 6
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
Step 7
Flatten each ball slightly with the bottom of a glass or use your palm.
Step 8
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the center appears slightly cracked.
Step 9
Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Step 10
Enjoy the cookies once cooled or store them in an airtight container for up to a week.
Nutrition Facts
| Serving size | (679.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2632.5 |
| Total Fat 80.1g | 0% |
| Saturated Fat 44.0g | 0% |
| Cholesterol 372mg | 0% |
| Sodium 1374.6mg | 0% |
| Total Carbohydrate 457.7g | 0% |
| Dietary Fiber 9.7g | 0% |
| Total Sugars 245.9g | |
| Protein 35.2g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 245.3mg | 0% |
| Iron 16.9mg | 0% |
| Potassium 1303.4mg | 0% |
Source of Calories