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Chocolate Gingersnaps

Chocolate Gingersnaps
When my daughter, Jennifer, was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They're great with a glass of milk.
36 ServingsPrep: 45 min. + chilling Bake: 10 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed dark brown sugar
  • 1/4 cup molasses
  • 1 tablespoon water
  • 2 teaspoons minced fresh gingerroot
  • 1-1/2 cups all-purpose flour
  • 1 tablespoon baking cocoa
  • 1-1/4 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 7 ounces semisweet chocolate, chopped
  • 1/4 cup sugar

Directions

  • In a large bowl, cream butter and brown sugar until light and fluffy.
  • Beat in the molasses, water and gingerroot. Combine the flour,
  • cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually
  • add to creamed mixture and mix well. Stir in chocolate. Cover and
  • refrigerate for 2 hours or until easy to handle.
  • Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on
  • greased baking sheets.
  • Bake at 350° for 10-12 minutes or until tops begin to crack. Cool
© Taste of Home 2013

2 of 2

Chocolate Gingersnaps (continued)

Directions (continued)

  • for 2 minutes before removing to wire racks. Yield: 3 dozen.
Nutrition Facts: 1 serving (1 each) equals 69 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 63 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.
© Taste of Home 2013