Matthews Gingersnap Cookies 2002 Recipe

Name: Matthews Gingersnap Cookies 2002
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3 teaspoons baking soda; ½ teaspoon salt; 2 teaspoons ground cinnamon; 3 teaspoons ground ginger; ½ teaspoon clove; ¾ cup room temp. butter; 1 cup white sugar; 1 large egg; ⅓ cup molasses

Servings: persons

2 cups all-purpose flour
3 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
3 teaspoons ground ginger
½ teaspoon clove
¾ cup room temp. butter
1 cup white sugar
1 large egg
⅓ cup molasses

1
In a large bowl mix dry ingredients.
2
In another bowl cream butter, sugar, egg, and molasses, beating well.
3
Stir in dry ingredients, combine with hands well.
4
Make into small balls about 1 inch in size.
5
Roll balls in additional white granulated sugar Do NOT flatten cookies, they will flatten as they bake.
6
Bake in a 350 oven for 10-12 minutes.
7
These bake very fast.
8
Test bake a few to see cooking time, crispness and texture that you desire in a snap.
9
Chewy cookie is less baking time than a crispy cooky.

762

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 2 cups all-purpose flour, 3 teaspoons baking soda, ½ teaspoon salt, 2 teaspoons ground cinnamon, and more.

Yes, Matthews Gingersnap Cookies 2002 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.

Matthews Gingersnap Cookies 2002

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