Ingredients for Snappy Gingersnaps
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How to Make Snappy Gingersnaps
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and both sugars until light and fluffy.
- Beat in the egg and molasses.
- In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the crystallized ginger.
- Divide the dough in half, shape each half into a log (about 1 1/2 inches in diameter), wrap in plastic wrap, and chill for at least 2 hours or freeze for later use.
- When ready to bake, preheat oven to 350°F (175°C). Slice the chilled dough into 1/4-inch thick rounds.
- Place the cookies onto prepared baking sheets, leaving some space between each cookie.
- Bake for 8-10 minutes, or until the edges are set and the cookies are 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
38 g
Sugar
397g
Fat
169g
Carbs
55g
