Ingredients for Good Old Gingersnaps
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How to Make Good Old Gingersnaps
- Preheat oven to 350°F (175°C).
- In a large bowl, sift together 1 ½ cups all-purpose flour, ½ teaspoon baking soda, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground cinnamon, and ¼ teaspoon salt.
- In a separate bowl, cream together ½ cup (1 stick) unsalted butter, softened, and ¾ cup packed light brown sugar until light and fluffy.
- Beat in 1 large egg and ⅓ cup molasses.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll dough into walnut-sized balls (approximately 1 inch in diameter).
- Roll balls in 2 tablespoons granulated sugar.
- Place balls onto ungreased baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until edges are firm and lightly golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
247g
Fat
111g
Carbs
38g
