Ginger Snap Crinkle Cookies
Ingredients
The dough
-
2
cups
all-purpose flour
-
½
cup
sugar
-
1
large
egg
-
½
cup
butter
-
¼
cup
molasses
-
1
teaspoon
vanilla extract
The spices
-
1
tablespoon
ground cinnamon
-
1
tablespoon
ground ginger
-
1
teaspoon
ground cloves
-
1
teaspoon
baking soda
-
½
teaspoon
salt
For rolling
-
2
tablespoons
sugar
-
1
tablespoon
ground cinnamon
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Mix cinnamon and sugar in a small bowl and set aside.
- Sift together flour, baking soda, ginger, cloves, and salt in a large bowl.
- In another bowl, cream together butter and sugar, then add egg, vanilla, and molasses.
- Combine the dry ingredients with the wet ingredients until well mixed.
- Roll the dough into small balls and coat them in the cinnamon sugar mixture.
- Place the balls on the baking sheet, spaced about 2 inches apart.
- Bake for 12 to 15 minutes, then cool completely on a rack.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
120
Total fat
5g
Total carbohydrates
18g
Total protein
1g
Sodium
50mg
Cholesterol
20mg
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