Ingredients for Mariane's Gingersnaps
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How to Make Mariane's Gingersnaps
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the molasses and eggs until well combined.
- In a separate bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls.
- Roll each ball in granulated sugar (optional).
- Place the dough balls onto the prepared baking sheets, leaving some space between them.
- 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.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
29g
Fat
3g
Carbs
4g
