Ingredients for Simple Gingersnaps
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How to Make Simple Gingersnaps
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1/2 cup (113g) softened margarine and 1 cup (200g) granulated sugar until light and fluffy.
- Beat in 1 large egg and 1/2 cup (120ml) molasses.
- In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls and place them onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Gently flatten each ball with the bottom of a glass dipped in sugar (optional).
- Bake for 12-15 minutes, or until the edges are set and the tops are slightly rounded, crackly, and lightly browned.
- 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
112 g
Sugar
495g
Fat
64g
Carbs
76g
