Medium

Gingersnap Cookies

Total Time
51 min
19m prep · 32m cook
Servings
4 people
Rating
Difficulty
Medium
3 views
🥬 Vegetarian 🥜 Nut-Free ☪️ Halal ✡️ Kosher

I was following my mother's recipe for ginger snaps and realized I had used the wrong ingredients right away, so rather than throwing it out and starting over, I made my own recipe, and they turned out even better. I just had to share my 'mistake' with you all because I can't believe how good these are. They turned out so delicious, moist, and chewy. I hope you enjoy them.

Ingredients

  • 1 cup butter , softened
  • 1 cup white sugar
  • 1 egg
  • 0.25 cups molasses
  • 2.5 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoons salt
  • 0.25 teaspoons ground cloves
  • 0.5 cups white sugar

Instructions

  1. 1

    Preheat oven to 350 degrees F (175 degrees C).

  2. 2

    Beat butter and 1 cup sugar together with an electric mixer in a large bowl until creamy. Add egg and beat until smooth. Stir molasses into the butter mixture until completely integrated.

  3. 3

    Sift flour, baking soda, ginger, cinnamon, salt, and cloves together in a separate bowl; add to the butter mixture and mix until you have a dough. Divide and shape the dough into 36 balls.

  4. 4

    Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.

  5. 5

    Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.

Nutrition Facts

Per serving

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