Ingredients29 m servings 91 cals
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
- In a medium bowl, mix together the butter, sugar, egg, and molasses until smooth. Combine the flour and ginger; stir into the molasses mixture until well blended. Drop large teaspoonfuls of dough about 3 inches apart onto the prepared cookie sheets.
- Bake for 12 to 15 minutes on the top shelf of your oven. Reduce the oven temperature to 280 degrees F (137 degrees C). Allow the cookies to cool, then return them to a warm oven for 10 more minutes to dry out and become crispy.
Per Serving: 91 calories; 3.3 g fat; 14.2 g carbohydrates; 1.1 g protein; 14 mg cholesterol; 131 mg sodium. Full nutrition
ReviewsRead all reviews 3
4.5 stars - Not toothsplitting, but very tasty! I was hoping for the hardness of the cheap gingersnap cookies that you can pick up at the supermarket, but these turned out more chewy, even afte...
Awesome ginger cookies! I made these as a quick and easy dessert to compliment a Moroccan meal I made. Easy and delicious! I was pleased with the little crunchy little chewy texture!