Classic Gingersnaps
Ingredients
Instructions
- In a medium bowl, whisk together the flour, baking soda, salt and spices. In a large bowl, cream butter and sugars together until well-blended and fluffy. Add the molasses and whisk again until smooth. Add the flour mixture to the molasses mixture and mix gently until a dough forms.
- Turn the dough out onto saran wrap and fully wrap it. I lined a square dish with saran wrap and patted the dough into the dish so that it formed a square, which is easier to cut into even pieces to roll into balls for baking. Chill in the refrigerator for at least two hours.
- When you're ready to bake, preheat the oven to 350°F (180°C). Roll dough into 1-inch balls and place at least two inches apart on parchment paper or greased foil. The cookies will spread, so give them room. For chewier cookies, bake for 10-12 minutes. For crisper, bake longer, about 13-14. I took mine out at 12 exactly and they had a bit of chew in the middle, with very crunchy edges.
Nutrition & Diet Analysis (per serving)
1049
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).