-
-
My review
Gingersnap Cookies
0
Allee
"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."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 118Original recipe yields 36 servings (36 cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.
- Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
Newest
11/8/2015
I didn't have Malaises so I substituted with apple sauce, about a half cup, turned out great. really soft . Its pretty sticky to work with but if you use it to just drop on a cookie sheet or pan...
11/5/2016
These are amazing. Added a bit more real ground ginger. But otherwise followed recipe and they are delicious
12/27/2015
Loved these. Will make again. Only change was I added 1/4 t of nutmeg and added extra 1/2 t of ground ginger. Spice level was perfect fort family.
7/14/2015
I added in a little freshly grated ginger giving the cookies a wonderful ginger flavor. I made half the recipe, using a whole egg therefore the batter was softer than usual and I didn’t roll th...