Ginger Snaps

Prep time: 10min
Total time: 90min
Makes: approx. 4 dozen cookies
1/2 cup
unsalted butter, room temperature
125 mL
1/2 cup
sugar
125 mL
1
egg
1/3 cup
fancy molasses
75 mL
2 cups
all-purpose flour
500 mL
1 tbsp
ground ginger
15 mL
1 tsp
baking soda
5 mL
1 tsp
ground cinnamon
5 mL
1/4 tsp
ground cloves
1 mL
1/4 tsp
pepper
1 mL
1/4 tsp
salt
1 mL
Per serving (1 cookie):
calories
50
fat
2 g
saturated fat
1.5 g
carbs
8 g
sugar
3 g
protein
1g g
cholestrol
10 mg
fibre
0 g
sodium
40 mg

Directions

  1. Preheat oven to 350°F (180°C). In large bowl, beat butter with sugar until fluffy. Beat in egg and molasses. In medium bowl, whisk flour with ginger, baking soda, cinnamon, cloves, pepper and salt.

  2. Gradually beat flour mixture into butter mixture, until just combined. If necessary use hands to blend together.

  3. Divide dough in half and wrap in plastic wrap. Chill dough 1 hr. On lightly floured surface, or between sheets of waxed paper, roll half the dough to 1/8-in. (1-mm) thickness. With floured 2-in. (5-cm) cookie-cutter, cut out cookies. Re-roll dough as needed. Arrange on parchment paper lined-baking sheets, 2 in. (5 cm) apart. Repeat with remaining dough.

  4. Bake 12 min. or until cookies are firm and bottom is lightly browned, rotating half-way through baking for even cooking. Cool on baking sheets 5 min. Transfer to wire rack to cool completely. Store in airtight container up 1 week or freeze up to 1 month.