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My review
Gingersnap Cookies
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."
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Ingredients
30 m servings 118 calsOriginal recipe yields 36 servings (36 cookies)
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Directions
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Prep
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Cook
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Ready In
- 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
Per Serving: 118 calories; 5.3 g fat; 16.8 g carbohydrates; 1.1 g protein; 19 mg cholesterol; 142 mg sodium. Full nutrition
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Reviews
Read all reviews 4Most helpful
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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.