Chewy Gingersnap Cookies with Jaca

By Jaca Kitchen · · Updated

These chewy gingersnap cookies swap conventional sugar for Jaca allulose, so you get all the warm molasses-and-ginger spice of a classic gingersnap with about 1 gram of sugar per cookie. They bake up soft in the middle with crackly, sugar-crusted tops — the kind of cookie that disappears off the cooling rack.

This is a Jaca-adjusted, healthier version of the classic. We replaced all of the conventional sugar with Jaca 100% pure allulose at double the volume (and rolled the dough in Jaca too). Because allulose caramelizes and browns faster than the sugar we grew up with, bake a touch lower and pull the cookies the moment the tops crackle.

Ingredients:

For the cookies:

  • 2¼ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 2 cups Jaca allulose (replaces 1 cup conventional sugar, doubled)
  • ¼ cup unsulphured molasses
  • 1 large egg

For rolling:

  • ⅔ cup Jaca allulose

Instructions:

  1. Preheat the oven to 325°F and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
  3. In a large bowl, beat the softened butter with the 2 cups Jaca allulose until light and fluffy, 2–3 minutes.
  4. Beat in the molasses and egg until smooth.
  5. Add the dry ingredients and mix until just combined. The dough will be soft.
  6. Scoop and roll the dough into 1-inch balls, then roll each ball in the ⅔ cup Jaca allulose to coat.
  7. Place the balls 2 inches apart on the prepared sheets. Bake 9–11 minutes, until the tops are set and crackled. Allulose browns faster than conventional sugar, so start checking at 9 minutes.
  8. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack. They firm up to a chewy snap as they cool.

Prep time: 20 minutes  |  Cook time: 11 minutes  |  Total time: 31 minutes  |  Yield: 36 cookies

Each cookie has about 1 gram of sugar — compared to roughly 9–10 grams in a traditional gingersnap — thanks to Jaca 100% pure allulose.