Zutaten für Easy Gingersnap Cookies
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Zubereitung von Easy Gingersnap Cookies
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a small saucepan, heat 1/2 cup molasses to a boil. Remove from heat.
- In a large mixing bowl, cream together 1/2 cup (1 stick) softened unsalted butter and the hot molasses until well combined.
- In a separate bowl, whisk together 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 cups all-purpose flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 2 tablespoons ground ginger.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
- On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
- Use cookie cutters to cut out desired shapes. Place cookies onto the prepared baking sheet.
- Bake for 5-7 minutes, or until the edges are golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
8g
Fat
3g
Carbs
2g
