Ingredientes para Gingersnaps
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Cómo preparar Gingersnaps
- Cream together 1 cup (2 sticks) of margarine and ¾ cup packed brown sugar until light and fluffy.
- Add 1 large egg and beat until well combined.
- Stir in ⅓ cup molasses until thoroughly blended.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls.
- Roll the balls in granulated sugar and place them on ungreased baking sheets, leaving 2 inches between each cookie.
- Bake at 350°F (175°C) for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
- 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
3 g
Sugar
23g
Fat
2g
Carbs
3g
