0 from 9 votes
Homemade Ginger Snaps
Homemade Gingersnap cookies are so much tastier than store-bought cookies.
Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 72
Calories: 70 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 3/4 cup butter
- 2 cup sugar
- 2 eggs, beaten
- 1/2 cup molasses
- 2 teaspoon vinegar
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Instructions
- Preheat the oven to 350°F. Lightly grease cookie sheets or line them with non-stick baking mats.
- Cream the butter and the sugar until light and fluffy.
- Stir in the eggs, molasses, and vinegar.
- Sift together the flour, baking soda, ginger, cinnamon, and cloves.
- Add the dry ingredients to the wet ingredients. Mix until blended.
- Form the dough into ¾-inch balls.
- Place the dough balls on a greased cookie sheet, spaced 2 inches apart.
- Bake at 350°F for about 12 minutes. Some ovens will vary so adjust time accordingly.
Cup of Yum
Notes
- This recipe comes from Sue A. Mertens Minick from Hazelwood, MO.
Nutrition Information
Calories
70kcal
(4%)
Carbohydrates
12g
(4%)
Protein
0g
(0%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
9mg
(3%)
Sodium
42mg
(2%)
Potassium
43mg
(1%)
Fiber
0g
(0%)
Sugar
7g
(14%)
Vitamin A
65IU
(1%)
Calcium
7mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 72Serving
Amount Per Serving
Calories 70
% Daily Value*
| Calories | 70kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 0g | 0% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 42mg | 2% |
| Potassium | 43mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 7g | 14% |
| Vitamin A | 65IU | 1% |
| Calcium | 7mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.