Gingersnap Cookies

4.6
(7)

I was following my mother's recipe for ginger snaps and realized I had used the wrong ingredients right away, so rather than throwing it out and starting over, I made my own recipe, and they turned out even better. I just had to share my 'mistake' with you all because I can't believe how good these are. They turned out so delicious, moist, and chewy. I hope you enjoy them.

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Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
36
Yield:
36 cookies

Ingredients

  • 1 cup butter, softened

  • 1 cup white sugar

  • 1 egg

  • ¼ cup molasses

  • 2 ½ cups all-purpose flour

  • 2 teaspoons baking soda

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • ¼ teaspoon ground cloves

  • ½ cup white sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Beat butter and 1 cup sugar together with an electric mixer in a large bowl until creamy. Add egg and beat until smooth. Stir molasses into the butter mixture until completely integrated.

  3. Sift flour, baking soda, ginger, cinnamon, salt, and cloves together in a separate bowl; add to the butter mixture and mix until you have a dough. Divide and shape the dough into 36 balls.

  4. Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.

  5. Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.

Nutrition Facts (per serving)

118 Calories
5g Fat
17g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 118
% Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 17%
Cholesterol 19mg 6%
Sodium 142mg 6%
Total Carbohydrate 17g 6%
Dietary Fiber 0g 1%
Total Sugars 10g
Protein 1g
Calcium 9mg 1%
Iron 1mg 3%
Potassium 47mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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