Double-Ginger Gingersnaps Recipe

Name: Double-Ginger Gingersnaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 2 teaspoons ground ginger; ½ teaspoon salt; ¾ cup unsalted butter, softened; 1 cup packed dark brown sugar; 1 large egg; ¼ cup molasses; 2 tablespoons grated fresh ginger; ⅓ cup granulated sugar

Servings: persons

2 ½ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
¼ cup molasses
2 tablespoons grated fresh ginger
⅓ cup granulated sugar

1
Preheat oven to 350 degrees.
2
Whisk flour, baking soda, ground cinnamon, ginger and salt.
3
In another bowl, beat butter and brown sugar until well blended.
4
Add egg, molasses, and fresh ginger, until well combined.
5
Beat in flour mixture until blended.
6
Roll dough by rounded tablespoons into balls.
7
Roll balls in granulated sugar.
8
Place 3 inches apart on ungreased baking sheets.
9
Bake 10 to 12 minutes, or until cookies flatten and crack.
10
Cool on sheets 2 minutes.
11
Remove to wire rack; cool completely.

902

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 ½ cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 2 teaspoons ground ginger, and more.

Yes, Double-Ginger Gingersnaps falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Double-Ginger Gingersnaps

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