Mom's Gingersnaps Receita

These irresistible gingersnaps are a family favorite, boasting a perfect balance of warm ginger and rich molasses. Dad's been begging for another batch! Perfect for holiday baking or any time you crave a classic, chewy cookie with a delightful snap.

Preparo 20 min

Cozimento 20 min

Calorias 67 kcal

Proteína 1g

Avaliação Seja o primeiro

Receita Ações

Compartilhe esta receita:

Receita Autor

A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Mom's Gingersnaps

1 ½ cups all-purpose flour
Ginger
½ teaspoon baking soda
Cinnamon
Clove
¼ teaspoon salt
½ cup (1 stick) unsalted butter
White Sugar
1 large egg
¼ cup molasses
2 tablespoons granulated sugar (for rolling)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Mom's Gingersnaps? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Como fazer 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.