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Gingersnap Cookies Recipe

Recipe by: Allee

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In30 m
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Beat 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.
  • 3Sift 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.
  • 4Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.
  • 5Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.
Ingredients
  • 36 servings
  • 118 cals
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/2 cup white sugar
Nutrition

Amount per serving ( 5 total)

  • Calories:
    118
    6%
  • Fat:
    5.3
    8%
  • Carbs:
    16.8
    5%
  • Protein:
    1.1
    2%
  • Cholesterol:
    19
    6%

Based on a 2,000 calorie diet

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