Gingersnap Cookies (Thin & Crispy)
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Gingersnap cookies are believed to have originated in Germany and were traditionally made with molasses and spices like ginger, cinnamon, and cloves.
This is vegetarian recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Gingersnap Cookies (Thin & Crispy)
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt.
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In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
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Beat in the egg and molasses until well combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Roll the dough into 1-inch balls, then roll each ball in granulated sugar to coat.
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Place the coated balls onto a baking sheet, spacing them about 2 inches apart.
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Bake for 10-12 minutes, or until the edges are set and the cookies have spread and cracked.
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Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Enjoy your homemade gingersnap cookies!
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 18g6%
- Sugars 9g
- Protein 1g2%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.