Gingersnap Cookies
Ingredients
Cookie Dough
-
2¼
cups
white all-purpose flour
-
2
tsp
baking soda
-
¼
tsp
salt
-
2
tsp
ground ginger
-
1
tsp
cinnamon
-
½
tsp
ground cloves
-
¾
cup
softened butter
-
1
cup
white sugar
-
1
large
egg
-
⅓
cup
molasses
-
1
tsp
vanilla
Cinnamon Sugar Coating
-
¼
cup
white sugar
-
2
tsp
cinnamon
Instructions
- Mix flour, baking soda, salt, ginger, cinnamon, and cloves in a bowl and set aside.
- In another bowl, beat butter and sugar together, then add the egg and mix until creamy.
- Incorporate molasses and vanilla into the mixture.
- Gradually add the flour mixture to the wet ingredients and blend until combined.
- Chill the dough in the refrigerator for 1 hour.
- Preheat the oven to 375°F and prepare baking sheets with parchment paper.
- Scoop dough into balls and roll them in the cinnamon sugar mixture.
- Place the dough balls on the baking sheet, spacing them 2 inches apart, and bake for 13 minutes.
- Let the cookies cool for 5 minutes on the baking sheet before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
36 cookies
Calories
120
Total fat
5g
Total carbohydrates
18g
Total protein
1g
Sodium
50mg
Cholesterol
20mg
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