Ingredients for Fantastic Gingersnaps
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How to Make Fantastic Gingersnaps
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon salt.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter, and ¾ cup packed light brown sugar until light and fluffy.
- Beat in 1 large egg and ⅓ cup molasses until well combined.
- 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.
- Place the cookies about 1 inch apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature to maintain their soft texture.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
33g
Fat
6g
Carbs
5g
