Adventurous eaters will love the unique Moroccan flavor in this spicy twist on a classic gingersnap!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 9
Steps:
- 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.
- In large bowl, beat brown sugar, coconut oil, molasses and egg with electric mixer on medium speed until well blended. Stir in flour mixture.
- 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.
- Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 9 g, TransFat 0 g
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