Old Fashioned Gingersnaps
Yield
12 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 3 | teaspoons |
ginger
ground |
|
| 1 | teaspoon |
ginger
crystallized, diced |
|
| 1 | teaspoon |
allspice
|
|
| 1 ¼ | cup |
brown sugar, dark
|
*
|
| ¾ | cup |
butter
salted, room temperature |
|
| 1 | large |
eggs
|
|
| ¼ | cup |
molasses
unsulphured |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 15 | ml |
ginger
ground |
|
| 5 | ml |
ginger
crystallized, diced |
|
| 5 | ml |
allspice
|
|
| 296 | ml |
brown sugar, dark
|
*
|
| 177 | ml |
butter
salted, room temperature |
|
| 1 | large |
eggs
|
|
| 59 | ml |
molasses
unsulphured |
|
Directions
Preheat oven to 325.
In a medium bowl, mix together flour, salt, soda, ground ginger, crystallized ginger and allspice and set aside.
In a large bowl, mix together sugar and butter until creamy.
Add egg and molasses and beat until fluffy.
Add flour mixture and mix just until combined.
Do not overmix.
Chill dough 1 hour. Shape dough into balls about 1 inch in diameter.
Place on ungreased cookie sheets about 2 inches apart.
Bake 25 minutes and transfer cookies to cool, flat surface to cool.
