Zutaten für Matthews Gingersnap Cookies 2002
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Zubereitung von Matthews Gingersnap Cookies 2002
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and 3/4 cup packed brown sugar until light and fluffy.
- Beat in 1 large egg and 1/2 cup molasses until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1/2 cup chopped crystallized ginger (optional).
- Roll the dough into 1-inch balls.
- Roll the balls in 1/4 cup granulated white sugar.
- Place the cookies onto ungreased baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until edges are lightly browned and the centers are set. Start checking at 10 minutes, as baking times may vary. Smaller cookies will bake faster.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
26g
Fat
11g
Carbs
4g
