Gingersnaps Recipe

Name: Gingersnaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 1/2 c. all-purpose flour; 1/2 tsp. baking soda; 1/4 tsp. salt; 2 tsp. ground ginger; 1 tsp. diced crystallized ginger; 1/2 tsp. allspice; 1/2 tsp. ground black pepper; 1 1/4 c. dark brown sugar, firmly packed; 3/4 c. salted butter, softened; 1 large egg; 1/4 c. unsulfured molasses

Servings: persons

2 1/2 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. ground ginger
1 tsp. diced crystallized ginger
1/2 tsp. allspice
1/2 tsp. ground black pepper
1 1/4 c. dark brown sugar, firmly packed
3/4 c. salted butter, softened
1 large egg
1/4 c. unsulfured molasses

1
Preheat oven to 300u00b0.
2
In a medium bowl combine flour, baking soda, salt, ground ginger, crystallized ginger, allspice and pepper.
3
Mix well with a wire whisk.
4
Set aside.
5
In a large bowl mix sugar and butter with an electric mixer set at medium speed. Scrape down the sides of the bowl.
6
Add egg and molasses and beat at medium speed until light and fluffy.
7
Add the flour mixture and mix at low speed just until combined.
8
Do not overmix.
9
Chill the dough in the refrigerator for 1 hour; the dough will be less sticky and easier to handle.
10
Form dough into balls 1-inch in diameter.
11
Place onto ungreased cookie sheets 1 1/2-inches apart. Bake 24 to 25 minutes.
12
Use a spatula to immediately transfer cookies to a cool, flat surface.

No nutrition data on file — estimate from the ingredient list.

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 1/2 c. all-purpose flour, 1/2 tsp. baking soda, 1/4 tsp. salt, 2 tsp. ground ginger, and more.

Yes, 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.

Gingersnaps

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