Ingredients for Gingersnap Cookies
- 1 cup (2 sticks) softened butter
- Granulated sugar, for rolling
- 2 large eggs
- ½ cup molasses
- All Purpose Flour
- 1 teaspoon baking soda
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- ½ teaspoon salt
- Ground Nutmeg
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How to Make Gingersnap Cookies
- Preheat your oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) softened butter and ¾ cup packed light brown sugar in a large mixing bowl until light and fluffy.
- Add 2 large eggs one at a time, mixing well after each addition.
- Stir in ½ cup molasses.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to meld and the dough to firm up.
- Once chilled, roll the dough into 1-inch balls.
- Roll each ball in granulated sugar.
- Place the cookies 2 inches apart on ungreased baking sheets.
- Bake for 8-12 minutes, or until the edges are set and the centers are still slightly soft. Watch carefully as baking times can vary.
- Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
396g
Fat
179g
Carbs
64g
