Old-Fashioned Gingersnaps
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch + cooling
YIELD: about 4 dozen.
I discovered this recipe many years ago, and it's been a favorite among our family and friends ever since. Gingersnaps are timeless—a classic holiday cookie that's welcome year-round. —Francis Stoops, Stoneboro, Pennsylvania
Ingredients
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3/4 cup butter, softened
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1 cup sugar
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1 large egg, room temperature
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1/4 cup molasses
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2 cups all-purpose flour
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2 teaspoons baking soda
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1 teaspoon ground cinnamon
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1 teaspoon ground cloves
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1 teaspoon ground ginger
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1/4 teaspoon salt
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Additional sugar
Directions
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1.
In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, cloves, ginger and salt; gradually add to creamed mixture. Chill dough until easy to handle.
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2.
Roll into 1-1/4-in. balls and dip into sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for about 10 minutes or until set and surface cracks. Cool on wire racks.
Nutrition Facts
2 each: 150 calories, 8g fat (5g saturated fat), 29mg cholesterol, 211mg sodium, 19g carbohydrate (10g sugars, 0 fiber), 1g protein.
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