Gingersnap Cookies recipe

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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

Nutrition Info

118 calories
carbohydrate: 16.8 g
cholesterol: 18.7 mg
fat: 5.3 g
fiber: 0.3 g
protein: 1.1 g
saturatedFat: 3.3 g
servingSize: -
sodium: 141.6 mg
sugar: 9.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

36 cookies

Recipe Note

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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