Classic Gingersnaps
These are always a big hit. Sweet and spicy with crunchy edges and soft chewy center. Mmmm...
Yield
36 servingsPrep
25 minCook
10 minReady
35 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | stick |
butter
|
|
| 1 | cup |
brown sugar, light
|
*
|
| ¼ | cup |
molasses
|
|
| 1 | each |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | tablespoon |
ginger
ground |
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | pinch |
cloves, ground
|
*
|
| ½ | cup |
sugar
plus extra for rolling |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113 | g |
butter
|
|
| 237 | ml |
brown sugar, light
|
*
|
| 59 | ml |
molasses
|
|
| 1 | each |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 15 | ml |
ginger
ground |
|
| 2.5 | ml |
cinnamon
|
|
| 1 | pinch |
cloves, ground
|
*
|
| 118 | ml |
sugar
plus extra for rolling |
|
Directions
Preheat oven to 350℉ (180℃).
Cream butter and brown sugar until light and fluffy.
Add molasses and egg.
Sift dry ingredients then add to butter mixture.
Roll dough into balls and roll in sugar.
Bake 10 to 12 minutes until cracked.
