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 caloriescarbohydrate: 16.8 gcholesterol: 18.7 mgfat: 5.3 gfiber: 0.3 gprotein: 1.1 gsaturatedFat: 3.3 gservingSize: -sodium: 141.6 mgsugar: 9.6 gtransFat: : -unsaturatedFat: : -
Directions Gingersnap Cookies
Directions
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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.