Ginger Snaps
Powered by 
- Level
- very easy
- Prep Time
- 10 mins
- Cooking Time
- 1 h
- Total Time
- 1 h 30 m
- Makes
- approx. 4 dozen cookies
Ingredients
- 1/2 cup
- unsalted butter, room temperature
- 125 mL
- 1/2 cup
- sugar
- 125 mL
- 1
- egg
- 1/3 cup
- fancy molasses
- 75 mL
- 2 cups
- all-purpose flour
- 500 mL
- 1 tbsp
- ground ginger
- 15 mL
- 1 tsp
- baking soda
- 5 mL
- 1 tsp
- ground cinnamon
- 5 mL
- 1/4 tsp
- ground cloves
- 1 mL
- 1/4 tsp
- pepper
- 1 mL
- 1/4 tsp
- salt
- 1 mL
Directions
Step 1
Preheat oven to 350°F (180°C). In large bowl, beat butter with sugar until fluffy. Beat in egg and molasses. In medium bowl, whisk flour with ginger, baking soda, cinnamon, cloves, pepper and salt.
Step 2
Gradually beat flour mixture into butter mixture, until just combined. If necessary use hands to blend together.
Step 3
Divide dough in half and wrap in plastic wrap. Chill dough 1 hr. On lightly floured surface, or between sheets of waxed paper, roll half the dough to 1/8-in. (1-mm) thickness. With floured 2-in. (5-cm) cookie-cutter, cut out cookies. Re-roll dough as needed. Arrange on parchment paper lined-baking sheets, 2 in. (5 cm) apart. Repeat with remaining dough.
Step 4
Bake 12 min. or until cookies are firm and bottom is lightly browned, rotating half-way through baking for even cooking. Cool on baking sheets 5 min. Transfer to wire rack to cool completely. Store in airtight container up 1 week or freeze up to 1 month.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts
- Nutrition Description:
- Per serving (1 cookie):
- Calories:
- 50
- Fat:
- 2 g
- Saturated Fat:
- 1 g
- Carbs:
- 8 g
- Sugar:
- 3 g
- Cholesterol:
- 10 mg
- Protein:
- 1 g
- Sodium:
- 40 mg
