Gingersnap Cookies – a delicious recipe with Butter, Sugar, Egg, Molasses, All-purpose, Baking Soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat the oven to 350 F.", "In a large bowl using an electric mixer, cream together the butter and granulated sugar. Add the egg and molasses and mix well. Add the flour, baking soda, ginger, cinnamon and salt and mix until well combined.", "Gently roll the dough into 1"" size balls and roll each ball in additional granulated sugar to coat. To make more uniform sized cookies, I like to use a small 1-ounce ice cream style scoop. Place sugar-coated balls on a parchment lined baking sheet, about 2 inches apart. Bake for 10 to 12 minutes. Remove from the oven and place the baking sheet on a wire rack to cool. Cookies freeze well.", "Original recipe from Company's Coming."]
725
kcal
Calories
38
g
Fat
91
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cups Butter, Softened, 1 cup Granulated Sugar Plus More For Rolling Dough Balls In, 1 whole Egg, 1/2 cups Molasses, and more.
Yes, Gingersnap Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
