Brown Sugar Ginger Snaps
Brown Sugar Ginger Snaps recipe
Yield
2 dozenPrep
15 minCook
10 minReady
30 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter, unsalted
at room temperature |
|
| 1 | cup |
brown sugar
|
*
|
| 1 | each |
egg yolks
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
ginger
ground |
|
| 1 ½ | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter, unsalted
at room temperature |
|
| 237 | ml |
brown sugar
|
*
|
| 1 | each |
egg yolks
|
*
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
ginger
ground |
|
| 355 | ml |
all-purpose flour
|
|
| 3.8 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
Directions
Cream together the butter and brown sugar.
Beat in the egg, vanilla, ginger.
Sift the flour, baking powder and salt, and then combine with the other ingredients.
This may be put in the fridge for a half hour or so to make the dough easier to handle.
Roll out cookies and cut.
Put on an ungreased baking sheet at 350℉ (180℃) for 10 to 12 minutes.
