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Soft and Chewy Gingersnaps
Soft gingersnaps with ginger and cinnamon throughout. A great Christmas cookie!
Course
Cookies
Cuisine
American
Keyword
How to make gingersnaps, molasses cookies
Prep Time
10
minutes
minutes
Cook Time
7
minutes
minutes
Total Time
17
minutes
minutes
Servings
18
cookies
Calories
129
kcal
Author
Kim Strawn
Equipment
2 cookies sheets
2 mixing bowls
Ingredients
2
¼
all purpose flour
2
teaspoon
ground ginger
1
teaspoon
baking soda
½
teaspoon
cloves
¾
teaspoon
cinnamon
¼
teaspoon
salt
¾
cup
margarine
softened
1
cup
sugar
1
egg
¼
cup
molasses
Instructions
Preheat oven to 375°.
Mix together in a large mixing bowl, flour, ground ginger, baking soda, cinnamon, cloves and salt.
In a separate bowl, mix together softened margarine, sugar, egg and molasses.
Stir the blended butter mixture into the flour mixture.
Roll the gingersnap dough into balls and roll the dough balls into a ½ cup of sugar in a small bowl.
Place on an ungreased cookie sheet about 1 inch apart.
Bake for 7-8 minutes or until cookies have taken shape and are firm.
Let sit on pan for about 4 minutes then move to a cookie sheet to cool completely.
Serve.
Nutrition
Calories:
129
kcal
|
Carbohydrates:
15
g
|
Protein:
0.4
g
|
Fat:
8
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.001
g
|
Cholesterol:
9
mg
|
Sodium:
188
mg
|
Potassium:
80
mg
|
Fiber:
0.1
g
|
Sugar:
15
g
|
Vitamin A:
352
IU
|
Vitamin C:
0.02
mg
|
Calcium:
15
mg
|
Iron:
0.3
mg