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Ginger Snap Cookies
Print Recipe
These
Gingersnap Cookies
are a must have for holiday gatherings and gift-giving. This gingersnap
recipe
is special since each cookie gets a zesty ginger flavor from the addition of crystallized ginger.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Servings
15
servings
Calories
194
Author
Ronda Eagle | Kitchen Dreaming
Ingredients
3/4
cup
butter
, softened
1
cup
sugar
1
large egg
1/4
cup
molasses
2-1/4
cups
all-purpose flour
2
teaspoons
ground ginger
1
teaspoon
baking soda
3/4
teaspoon
ground cinnamon
1/2
teaspoon
ground cloves
1/4
teaspoon
salt
4-
ounces
cystallized ginger
, diced fine
Optional
finishing sugar
Instructions
In a large bowl, cream butter and sugar until light and fluffy.
Beat in egg and molasses.
Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.
Add the chopped crystallized ginger
Roll into 1-1/2-in. balls, then roll in finishing sugar.
Place 2 in. apart on ungreased baking sheets.
Bake at 350° until puffy and lightly browned, 12-15 minutes [See Note 1].
Remove to wire racks to cool.
Notes
For a softer ginger cookie, bake for 10-12 minutes.
Nutrition
Serving:
2
cookies
|
Calories:
194
kcal
|
Carbohydrates:
27
g
|
Protein:
1
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
35
mg
|
Sodium:
201
mg
|
Potassium:
98
mg
|
Fiber:
1
g
|
Sugar:
23
g
|
Vitamin A:
300
IU
|
Vitamin C:
1
mg
|
Vitamin D:
1
µg
|
Vitamin E:
1
mg
|
Vitamin K:
1
µg
|
Calcium:
18
mg
|
Folate:
9
µg
|
Iron:
1
mg
|
Zinc:
1
mg