thepioneerwoman4.8
Gingersnaps
Ree Drummond's gingersnap cookies are made with warm spices like ground ginger and cinnamon, plus rich molasses. They're an easy homemade holiday gift!
👥 30 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
2
In a large bowl, whisk together the flour, baking soda, cinnamon, cardamom, salt, and 2 teaspoons of the ginger until well combined; set aside.
3
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until light and fluffy, 3 to ⏱️ 5 minutes. Scrape down the sides of the bowl, then add the molasses and beat until well incorporated, about ⏱️ 1 minute more. Scrape down the sides and bottom of the bowl and add the egg. Mix until just combined. Reduce the speed to low and slowly add the flour mixture. Beat until just combined.
large egg1
4
Stir together the sanding sugar and remaining 1 teaspoon ginger in a shallow bowl. Using a 1½-tablespoon scoop, form balls of dough. Gently roll the balls in the sanding sugar mixture, making sure to coat them completely. Transfer to the prepared baking sheets, spacing the balls about 3 inches apart.
5
Bake the cookies in batches, rotating once halfway through, until the edges are set and they are fragrant, about ⏱️ 10 minutes. Let the cookies cool completely on the baking sheets.
Nutrition Facts
calories
3828 Calories
fat Content
146 g
fiber Content
10 g
sugar Content
385 g
sodium Content
3738 mg
protein Content
37 g
trans Fat Content
6 g
cholesterol Content
552 mg
carbohydrate Content
595 g
saturated Fat Content
90 g
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