Lara’s Tender Gingersnaps
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch + cooling
YIELD: 3 dozen.
Soft gingersnaps embody the tastes and smells of the Christmas season, but they are perfect for any fall or winter gathering. I enjoy the blend of cloves, ginger and cinnamon in this delicious cookie. —Lara Pennell, Mauldin, South Carolina
Ingredients
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1 cup packed brown sugar
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3/4 cup butter, melted
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1 large egg, room temperature
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1/4 cup molasses
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2-1/4 cups all-purpose flour
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1-1/2 teaspoons ground ginger
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon ground cloves
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1/4 cup sugar or coarse sugar
Directions
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1.
In a large bowl, beat brown sugar and butter until blended. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and cloves; gradually add to brown sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours.
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2.
Preheat oven to 350°. Shape dough into 1-in. balls. Roll in sugar. Place 2 in. apart on greased baking sheets.
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3.
Bake until set, 9-11 minutes. Cool for about 1 minute; remove from pans to wire racks to cool completely.
Nutrition Facts
1 cookie: 100 calories, 4g fat (2g saturated fat), 15mg cholesterol, 70mg sodium, 15g carbohydrate (9g sugars, 0 fiber), 1g protein.
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