Ginger Snaps
- Level
- very easy
- Prep Time
- 10 mins
- Cooking Time
- 1 h
- Total Time
- 1 h 30 m
- Makes
- approx. 4 dozen cookies
Ingredients
- 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
Directions
Step 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.
Step 2
Gradually beat flour mixture into butter mixture, until just combined. If necessary use hands to blend together.
Step 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.
Step 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.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1 cookie):
- Calories:
- 50
- Fat:
- 2 g
- Saturated Fat:
- 1 g
- Carbs:
- 8 g
- Sugar:
- 3 g
- Cholesterol:
- 10 mg
- Protein:
- 1 g
- Sodium:
- 40 mg