Gingersnap Cookies
Crispy spiced cookies full of rich molasses flavor, these gingersnap cookies are a timeless favorite. Perfect for holiday baking or everyday snacking, they’re easy to make and absolutely delicious!
Servings 24
Calories 104kcal
Ingredients
- 6 tablespoons butter , softened
- ⅔ cup granulated sugar
- ¼ cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- 3 tablespoons granulated sugar (for coating dough ball)
Instructions
- Place butter in a large bowl; beat with a mixer at medium speed until fluffy.
- Gradually add ⅔ cup sugar, beating at medium speed until light and well blended. Add molasses and egg; beat well. Lightly spoon flour into dry measuring cups, and level with a knife.
- Combine flour and the next 4 ingredients (through mace), stirring with a whisk. Gradually add flour mixture to butter mixture, stirring until well blended.
- Divide dough in half. Wrap each portion in plastic wrap, and freeze for 30 minutes.
- Preheat oven to 350°.Shape each portion of dough into 26 (1-inch) balls. Roll balls in remaining 3 tablespoons sugar, and place 2 inches apart on baking sheets coated with cooking spray. Flatten cookies with the bottom of a glass to ½-inch thickness.
- Bake at 350° for 12 minutes or until lightly browned. Remove from pans, and cool completely on wire racks.
Nutrition
Calories: 104kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 118mg | Potassium: 69mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 100IU | Vitamin C: 0.04mg | Calcium: 12mg | Iron: 1mg | Net Carbohydrates: 17g
