Gingersnap Cookies
User Reviews
4.8
60 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
35 mins
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Servings
48
-
Calories
72 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Gingersnap Cookies
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Gingersnaps are the best! The combination of spices with a hint of sweetness is so nostalgic and comforting, not to mention your kitchen will smell amazing!
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Ingredients
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 cup sugar
- ¾ cup butter or margarine
- 1 large egg at room temperature
- ¼ cup molasses
- ½ cup sugar for rolling cookies
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Instructions
- Preheat Oven: Preheat oven to 350°F. Grease two cookie sheets or line them with parchment paper.
- Make Cookie Dough: Sift the flour, salt, baking soda, cinnamon, cloves and ginger together in a medium sized bowl. In another bowl, mix the 1 cup of sugar and the butter together well. Add the egg, molasses and dry ingredients; mix well.
- Form Cookies: Place the sugar in a small bowl. Form into 1-inch balls using a small cookie scoop. Roll the balls into the sugar.
- Bake and Cool: Place rolled cookies onto the prepared cookie sheets and transfer the cookie sheets to the oven. Bake for about 13 to 15 minutes. Let the cookies cool for 3 minutes on the cookie sheets, then transfer to a cooling rack to finish cooling.
Equipments used:
Notes
- Whatever you do, don’t over bake these little babies! If you do they will dry right out.
- When storing in an airtight container, place an apple slice in with the cookies to keep them moist.
- These cookies have a cake-like texture.
- While some cookies dough need chilling time in the fridge, there's no need to chill this cookie dough. Keep in mind that if you chill the dough the cookies will spread less when baked.
- Your gingersnap cookies will last in the fridge for about 2–3 days in an airtight container. Keep an apple slice in the container to ensure the cookies stay moist!
- You can definitely freeze these gingersnaps! Just bake them, cool them and store in a freezer bag or airtight sealed container. They will last in the freezer for up to 6 weeks and you can just pull them out as needed!
Nutrition Information
Show Details
Serving
1cookie
Calories
72kcal
(4%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Cholesterol
12mg
(4%)
Sodium
67mg
(3%)
Potassium
34mg
(1%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
94IU
(2%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 48Serving
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 72kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 67mg | 3% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 94IU | 2% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
60 reviews
Excellent
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