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gingersnap-cookie-recipe

Gingersnap Cookie Recipe

Delicious and crispy gingersnap cookies perfect for any occasion.
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Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 100 kcal

Ingredients 

Main Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground cloves
  • 0.25 teaspoon salt
  • 0.75 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 0.25 cup molasses
  • 0.25 cup granulated sugar, for rolling

Instructions 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, beat the butter and 1 cup of sugar until light and fluffy. Add the egg and molasses, and beat until combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Roll dough into 1-inch balls, then roll each ball in the remaining ¼ cup of sugar. Place on the prepared baking sheet, spacing them about 2 inches apart.
  6. Bake for 10-12 minutes, or until the edges are set and the tops are cracked. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 100kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2.5g | Cholesterol: 15mg | Sodium: 50mg | Potassium: 50mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 100IU | Calcium: 10mg | Iron: 0.5mg

Keywords

Cookies, Gingersnap
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