Soft and Chewy Gingersnaps
Soft gingersnaps with ginger and cinnamon throughout. A great Christmas cookie!
Servings 18 cookies
Calories 129kcal
Equipment
- 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: 129kcal | Carbohydrates: 15g | Protein: 0.4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 188mg | Potassium: 80mg | Fiber: 0.1g | Sugar: 15g | Vitamin A: 352IU | Vitamin C: 0.02mg | Calcium: 15mg | Iron: 0.3mg
