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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 1 inch cookies 16g Recipe makes 53 1 inch cookies) |
||
| Calories 66 | ||
| Calories from Fat 24 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.8g | 4% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 10mg | 3% | |
| Sodium 55mg | 2% | |
| Potassium 32mg | 0% | |
| Total Carbohydrate 10.1g | 3% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 5.6g | ||
| Protein 0.7g | 1% | |
Ingredients
- 2 1/4 cups flour
- 2 teaspoons ginger
- 1 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/2 teaspoon clove
- 1/4 teaspoon salt
- 3/4 cup butter or margarine
- 3/4 cup white sugar
- 1 egg
- 1/4 cup molasses
- 1/2 cup sugar (separate for rolling cookies in)
Directions
1
Preheat oven to 350F degrees.2
Combine dry ingredients and set aside.3
In a large bowl beat butter till soft, gradually add sugar.4
Beat in egg and molasses.5
Stir in flour mixture.6
Roll into balls, then roll in sugar.7
Bake 10- 12 minutes.8
Cooking time depends on the size of cookie.9
I have small children so I make them quite small and the baking time decreases.10
The yield is not correct- It depends on the size of the cookie- I do not know the amount it will make?
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- Course > Desserts > Cookies & Brownies > Hand-formed
- Course > Lunch/Snacks
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Gifts
- Occasion > To Go... > Brown Bag
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: ~ Alison ~
On Dec 24, 2008
these were pretty good...i think that I like a stronger flavored gingersnap but if you are looking for something with a mild flavor, give these a try!
From: SuperSpike
On Dec 7, 2008
I'm not giving a star rating on this recipe because my problem might have been my own fault. The cookies had good flavor but despite following the recipe exactly, my cookies spread out and got very thin and burned on the edges and broke apart when I took them off of the cookie sheet. I'm wondering if my problem was because I let the dough rest in the fridge while I made other cookie doughs.
From: Lennie
On Jan 17, 2002
These soft gingersnaps are exactly the cookie I have been looking for! They're very easy to make, and the dough keeps well in the fridge for a day or so if you don't want to make the whole batch at once. I baked them (one-inch balls) for exactly 10 minutes — they look like they're not done when you take them off the pan, but they firm up quickly so, if you want a soft cookie, don't bake them any longer. Absolutely delicious, LeeAnn!
From: spatchcock
On Dec 15, 2003
I agree with all the previous reviews--really terrific cookies! Nice and chewy if not overbaked. I also loved the molasses/ginger flavor and next time will probably make those teaspoons of ginger heaping ones! Thanks for posting!!
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