Homemade Ginger Snaps

Homemade Gingersnap cookies are so much tastier than store-bought cookies.

👥 72 Servings⏱️ Prep & Cook: 22 min⏳ Prep: 10 min🔥 Cook: 12 min👤 Stephanie Manley📖 copykat

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🥘 Ingredients

Check off ingredients as you prepare them:

Preheat the oven to 350°F. Lightly grease cookie sheets or line them with non-stick baking mats.

Cream the butter and the sugar until light and fluffy.

sugar2 cup

Stir in the eggs, molasses, and vinegar.

eggs, beaten2vinegar2 teaspoon

Sift together the flour, baking soda, ginger, cinnamon, and cloves.

ground ginger3 teaspoons

Add the dry ingredients to the wet ingredients. Mix until blended.

Form the dough into ¾-inch balls.

Place the dough balls on a greased cookie sheet, spaced 2 inches apart.

Bake at 350°F for about ⏱️ 12 minutes. Some ovens will vary so adjust time accordingly.

calories

70 kcal

fat Content

2 g

serving Size

1 serving

sugar Content

7 g

sodium Content

42 mg

cholesterol Content

9 mg

carbohydrate Content

12 g

saturated Fat Content

1 g

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