Ingredients for Nettie's Molasses Gingersnaps
- Margarine
- Brown Sugar
- 1 cup molasses
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- Cinnamon
- Clove
- 2 tablespoons ground ginger
- Granulated Sugar
- Water
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How to Make Nettie's Molasses Gingersnaps
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the egg and molasses.
- In a separate bowl, whisk together the flour, ginger, cloves, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set and the tops are slightly cracked.
- 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
3 g
Sugar
48g
Fat
2g
Carbs
6g
