Ingredients for Deliciously Soft Gingersnaps
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How to Make Deliciously Soft Gingersnaps
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the molasses.
- In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie.
- Lightly flatten each ball with a fork, creating a criss-cross pattern.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the gingersnaps 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
42 g
Sugar
660g
Fat
152g
Carbs
98g
