Crisp and Chewy Gingersnap Cookies
Ingredients
The cookie dough
-
¾
cup
unsalted butter
-
¾
cup
packed brown sugar
-
3
tablespoons
maple syrup
-
2
tablespoons
molasses
-
½
teaspoon
kosher salt
-
1
large
egg
-
1
teaspoon
vanilla extract
-
2
teaspoons
ground ginger
-
1
teaspoon
cinnamon
-
¼
teaspoon
nutmeg
-
2
teaspoons
baking soda
-
2
cups
all-purpose flour
For coating
-
¼ to ½
cup
turbinado or granulated sugar
Instructions
- Melt the butter and let it cool slightly.
- Whisk together the melted butter, brown sugar, maple syrup, molasses, and salt in a large bowl.
- Add the egg and vanilla, whisking to combine.
- Mix in the spices and baking soda until well blended.
- Fold in the flour until just absorbed; the dough will be sticky.
- Chill the dough for 30 minutes.
- Preheat the oven to 350ºF.
- Portion the dough into approximately 14 balls.
- Roll each ball in sugar to coat.
- Place on a parchment-lined sheet pan with space between each ball.
- Bake for 10 to 12 minutes until browned around the edges.
- Let them cool completely on the sheet pan.
Nutrition Facts (estimated)
Servings
14
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
1g
Sodium
100mg
Cholesterol
20mg
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