Ingredients for Nana's Soft Gingersnap Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Sugar
- 1/2 cup molasses
- Egg
- 1 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- Ground Cloves
- Ground Cinnamon
- Salt
- 1 cup crystallized ginger, coarsely chopped
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How to Make Nana's Soft Gingersnap Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the molasses.
- In a separate bowl, whisk together the flour, baking soda, ground ginger, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the coarsely chopped crystallized ginger.
- Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
- Bake for 8 minutes, or until the edges are set but the centers are still soft. Keep a close eye on them, as ovens vary. Start checking at 7 minutes.
- Remove from oven and 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
5 g
Sugar
49g
Fat
12g
Carbs
6g
