Ingredients for Gingersnaps
- Whole Wheat Flour
- Unbleached Flour
- Dark Brown Sugar
- 1 teaspoon baking soda
- Ground Ginger
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves
- 1 teaspoon salt
- Light Molasses
- Vegetable Oil
- Water
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How to Make Gingersnaps
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and both sugars until light and fluffy.
- Beat in the egg and molasses until well combined.
- 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. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes (or up to 2 hours). This helps prevent the cookies from spreading too much.
- Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use cookie cutters or a knife to cut out desired shapes.
- Place cookies onto prepared baking sheets, leaving some space between each cookie.
- Bake for 8-10 minutes, or until edges are lightly browned. Keep a close eye to avoid burning.
- Let the cookies 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
4 g
Sugar
40g
Fat
1g
Carbs
6g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Healthy Rolled Cookies Desserts Canadian Oven Easy Potluck Fall Holiday Event Vegan Vegetarian Winter Cookies And Brownies Grains Dietary Gifts Spicy Christmas Thanksgiving Low Cholesterol Seasonal Comfort Food Brown Bag Healthy 2 Ontario Low In Something Pasta Rice And Grains Taste Mood Sweet To Go Equipment Number Of Servings
