Gingersnap cookies

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PREP TIME

25 min

TOTAL TIME

1 h 40 min

Makes

50 cookies

Gingersnap cookies

Photo, Roberto Caruso.


Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup unsalted butter , softened
  • 1 cup granulated sugar
  • 1 egg
  • 3 tbsp fancy molasses
  • 2 tbsp finely grated fresh ginger
  • 3/4 cup coarse sugar

Instructions

  • WHISK flour, baking soda, ginger, cinnamon, salt and pepper in a medium bowl.
  • BEAT butter and sugar in a large bowl with an electric mixer on medium until fluffy, about 3 min. Add egg and molasses and beat until combined, then beat in fresh ginger. Stir in flour mixture until combined. Refrigerate at least 1 hr or overnight.
  • PREHEAT oven to 350F, then line 2 baking sheets with parchment.
  • SCOOP out 1-tbsp portions of dough and roll into balls. Coat with coarse sugar and arrange 2 in. apart on prepared sheets.
  • BAKE until browned, 11 to 13 min. Let cool for 5 min, then transfer to a rack to cool. Cookies will keep well for up to 5 days in an airtight container.

Nutrition (per serving)

  • Calories
  • 79,
  • Protein
  • 1 g,
  • Carbohydrates
  • 10 g,
  • Fibre
  • 4 g,
  • Sodium
  • 63 mg.
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