Oh Snap!

Since I start my new job today, I decided to try to get as much baking done last week as I could. Are you ready for some cookie recipes??? Beacue today’s post has three! Yes, THREE!

Last year, dad and I tried our hands at gingerbread cookies. We used Hungry Girls recipe and loved it! I have a weakness for ginger snaps, AKA spiced wafers. These cookies utilize molasses, which I don’t have a need for. In an effort to make ginger snaps, I tweaked HG’s recipe to have a pseudo-ginger snap recipe. Dad and I were quite pleased with the results.

ThinGerbreadSnap CookiesWP_004872

  • 1 14.5 oz pkg Betty Crocker Gingerbread cookie mix
  • 1 cup Fiber One bran cereal
  • 1/2 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • 1/2 tsp ground ginger
  • 1/4 tsp baking powder
  • 3 packets Splenda
  • pinch salt
  • 1/2 cup pure pumpkin
  • 1 Tbsp water
  • 3T Tbsp sugar free pancake syrup
  • 3 Tbsp whole wheat flour, divided, for dusting

Preheat oven to 375 degrees and line baking sheets with parchment paper.

In a food processor, grind Fiber One to an ultra fine consistency. Transfer crumbs to a medium bowl, along with spices, Splenda, baking powder, and cookie mix. Set aside.

In a separate small bowl, combine pumpkin with water and syrup. Mix well and fold into dry ingredients. Combine thoroughly. It may take a bit of elbow grease, which is why I like to use the kitchen aide. Once combined, use hands to knead dough into two balls. Working in manageable batches, sparingly use the flour to dust the dough, rolling pin, and flat surface, and roll the dough to 1/4 to 1/2 inch thickness.

Depending on the size of the cookie cutters, you’ll probably have to re-roll the trimmings for more cookies.) Transfer cookies to the baking sheets and bake 10 minutes. Transfer the cookies to a cooling rack.

Once fully cooked, either dig in, decorate, of both!

I colored two tablespoons of cream cheese frosting (my fave) with green coloring and decorated my cookies. I only used about half the icing.

I had some very snappy dressing teddy bears, as well as a Beary Gates, cousin to Bill Gates, Dr. Bones, and Spock, as well as business men and nurses and doctors.

WP_004873 WP_004874

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Yes, I’m well aware of how weird I am… But you’ll thank me when you bite into these cookies!

This is one of my favorite recipes this holiday season!

Yesterday, I realized I had a bag of Betty Crocker Pumpkin Spice Cookie mix, so I decided to experiment… And hence, the following two recipes were created and eaten!

Pumpkin GingersnapsWP_004947

makes 28 cookies

  • 1 bag Betty Crocker Pumpkin Spice Cookie mix
  • 1 packet Splenda
  • 1 Tbsp ground ginger
  • 1 tsp nutmeg
  • 1/4 cup pure pumpkin
  • 2 Tbsp water
  • 1/4 cup unsweetened applesauce
  • 2 Tbsp sugar free pancake syrup
  • 1/4 cup liquid egg substitute

Preheat oven to 375 F. Combine all the dry ingredients. Add the wet ingredients, one at a time.

Using a 1/2 Tbsp, scoop the batter onto a baking sheet lined with parchment paper. Bake for 15 minutes and transfer to cooling rack.

The smell of the ginger is fantastic when you pop open the oven door!

Pumpkin Butter CookiesWP_004949

makes 26 cookies

  • 1 bag Betty Crocker Pumpkin Spice Cookie mix
  • 2 Tbsp pure pumpkin
  • 2 Tbsp unsweetened applesauce
  • 2 Tbsp creamy peanut butter
  • 2 Tbsp water
  • 2 Tbsp sugar free pancake syrup
  • 1/4 cup liquid egg substitute

Preheat oven to 375 F. Combine the wet ingredients and the PB until thoroughly blended. Add the dry ingredients and mix well.

Using a 1/2 Tbsp, scoop the batter onto a baking sheet lined with parchment paper. Bake for 10 minutes and transfer to a cooling rack.

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2 thoughts on “Oh Snap!

  1. Pingback: Cheater Cheater, Pumpkin Eater | Be Well Bundo

  2. Pingback: Cheater Cheater, Pumpkin Eater | Be Well Bundo

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