Gingersnaps

48
Servings
20m
Prep Time
12m
Cook Time
32m
Ready In


"These are a family favorite. I always make them around Thanksgiving and Christmas."

Original recipe yields 48 servings
OK

Nutritional

  • Serving Size: 1 (20.3 g)
  • Calories 84
  • Total Fat - 3 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 12 mg
  • Sodium - 53.1 mg
  • Total Carbohydrate - 13.8 g
  • Dietary Fiber - 0.2 g
  • Sugars - 9.7 g
  • Protein - 0.7 g
  • Calcium - 7 mg
  • Iron - 0.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat the oven to 350 degrees F.

Step 2

Line two baking sheets with parchment paper.

Step 3

Cream the butter and sugars until light and fluffy.

Step 4

Add the molasses, egg, and vanilla extract and beat until incorporated.

Step 5

In a separate bowl whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined.

Step 6

Cover and chill the batter for about 30 minutes.

Step 7

Place about 1 cup sugar in a medium sized bowl.

Step 8

When the dough has chilled sufficiently, roll into 1 inch balls.

Step 9

Then roll the balls of dough into the sugar, coating them thoroughly.

Step 10

Place on the baking sheet, spacing about 2 inches apart and, with the bottom of a glass, flatten the cookies slightly.

Step 11

Bake for about 12 - 15 minutes or until the cookies feel dry and firm on top.

Step 12

Cool on a wire rack.

Tips & Variations


No special items needed.

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