Gingersnaps Recipe

Name: Gingersnaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 ½ cups flour; ½ teaspoon salt; 2 teaspoons baking soda; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; ½ teaspoon ground cloves; ½ cup margarine; 1 cup packed light brown sugar; 1 large egg; ¼ cup light molasses; 1 -2 cup granulated sugar

Servings: persons

2 ½ cups flour
½ teaspoon salt
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ cup margarine
1 cup packed light brown sugar
1 large egg
¼ cup light molasses
1 -2 cup granulated sugar

1
Preheat oven to 375 degrees.
2
Sift together dry ingredients: flour, salt, baking soda, ginger, cinnamon, and cloves.
3
In a separate bowl, combine the margarine and brown sugar with an electric mixer.
4
Add the molasses and the egg into the mixture until completely smooth.
5
Gradually add the dry ingredients and mix on a low speed only until it just holds together as a dough.
6
Pour granulated sugar into a shallow bowl or dinner plate.
7
Gently form the dough into a small balls.
8
Roll each ball in the sugar coating it completely.
9
Place the balls of sugar-coated dough onto a baking sheet about 3 inches apart Sprinkle extra sugar on top.
10
Bake each sheet of cookies for 8 1/2 minutes (they will not look done, but it will be perfect when cooled).
11
A few minutes after removing the baking sheet from the oven, tranfer cookies to cooling racks.

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 ½ cups flour, ½ teaspoon salt, 2 teaspoons baking soda, 1 teaspoon 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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