Gingersnaps (Soft & Chewy)

Gingersnaps are believed to have originated in Europe and were originally called ‘gingerbread nuts’ due to their small, round shape.

This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Gingersnaps (Soft & Chewy)

Cooking Method: Baking Cuisine: American Courses: Anytime, Dessert 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

• 1 cup Butter
• 1 cup Brown sugar
• ¹⁄₄ cup Molasses
• 1 Egg
• 2 cup All-purpose flour
• 2 teaspoon Ground ginger
• ¹⁄₂ teaspoon Ground cinnamon
• ¹⁄₂ teaspoon Baking soda
• ¹⁄₄ teaspoon Salt
• ¹⁄₄ cup Granulated sugar

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream together the butter, brown sugar, and molasses until light and fluffy.
3. Beat in the egg.
4. In a separate bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing well after each addition.
6. Roll the dough into 1-inch balls, then roll each ball in granulated sugar.
7. Place the balls 2 inches apart on ungreased baking sheets.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
10. Enjoy!

Nutrition Facts

Servings 24

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 18g6%

Sugars 10g

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.