Ingredients for Gingersnap Gems
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 2 tablespoons ground ginger
- ½ teaspoon salt
- 1 cup packed light brown sugar
- Shortening
- 1 cup molasses
- 1 large egg
- 1 cup (2 sticks) unsalted butter
- ½ cup granulated sugar
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How to Make Gingersnap Gems
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, 2 tablespoons ground ginger, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup packed light brown sugar using an electric mixer until light and fluffy.
- Beat in 1 cup molasses.
- Beat in 1 large egg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Roll dough into 1-inch balls.
- Roll balls in ½ cup granulated sugar.
- Place balls 2 inches apart on ungreased baking sheets.
- Bake for 8-10 minutes, or until edges are set and tops are lightly crackled. (Keep a close eye on them to prevent overbaking).
- Let cool on baking sheets for 1 minute before transferring to wire racks to cool completely.
- Makes approximately 45 cookies.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
22g
Fat
4g
Carbs
3g
