Dessertscookiesandcups4.8
Gingersnap Cookies
These classic gingersnap cookies are warmly spiced, crispy on the edges, and chewy in the center. There's no chilling required, so the cookie dough is ready for the oven in minutes!
👥 30 Servings⏱️ Prep & Cook: 23 min⏳ Prep: 10 min🔥 Cook: 13 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
📝 Preparation Steps
1
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
2
In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for ⏱️ 2 minutes. Add in the molasses, egg, baking soda, salt, ginger, and cinnamon. Mix for another ⏱️ 1 minute, scraping the sides of the bowl as necessary.
egg1baking soda2 teaspoonsground cinnamon1 teaspoon
3
Turn the mixer to low and add in the flour. Mix until just combined.
4
Place the remaining sugar in a small bowl, set aside.
5
Using a medium (2- tablespoon sized) cookie scoop portion out dough. Roll the dough into balls and then roll the balls in the sugar. Place on the prepared baking sheet 2- inches apart.
6
Bake for ⏱️ 12-14 minutes until the edges are lightly golden and appear “crinkly”.
7
Transfer to a wire rack and cool completely.
Nutrition Facts
calories
111 calories
fat Content
4.9 g
serving Size
1 cookie
fiber Content
0.3 g
sugar Content
9.6 g
sodium Content
127 mg
protein Content
1.1 g
trans Fat Content
0 g
cholesterol Content
18.4 mg
carbohydrate Content
16.1 g
saturated Fat Content
2.9 g
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