Ginger Snaps IV

Ginger snaps are believed to have originated in Europe in the 15th century and were popularized by English and Dutch settlers in America.

This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Ginger Snaps IV

Cooking Method: Baking Cuisine: American Courses: Anytime, Dessert, Snack Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 10 min Rest Time 30 min Total Time 55 mins

Servings: 24 Calories: 2880

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup All-purpose flour
• 2 teaspoon Ground ginger
• 1 teaspoon Ground cinnamon
• 1 teaspoon Ground cloves
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 0.75 cup Unsalted butter, softened
• 1 cup White sugar
• 1 Egg
• 1 tablespoon Water
• 0.25 cup Molasses

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.
4. Shape dough into walnut sized balls, and roll them in the remaining sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
5. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts

Servings 24

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 16g6%

Sugars 9g

Protein 1g2%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.