Ingrédients pour Mom's Gingersnaps
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Comment préparer Mom's Gingersnaps
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground cinnamon, ½ teaspoon baking soda, and ¼ teaspoon salt.
- In a large bowl, cream together ½ cup (1 stick) unsalted butter until light and fluffy. Gradually add ¾ cup packed light brown sugar, beating until well combined.
- Beat in 1 large egg and ¼ cup molasses.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll dough into 1-inch balls. Roll balls in 2 tablespoons granulated sugar.
- Place cookies 2 inches apart on ungreased baking sheets.
- Bake for 10-12 minutes, or until edges are lightly browned. Smaller cookies will bake faster; larger cookies will take longer.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
22g
Fat
8g
Carbs
3g
