Chewy Gingersnap Cookies 
Submitted by baker
Soft cookies made from molasses and ginger.
Cal: 103 Fat: 4g Carbs: 15g Protein: 1g Fiber: 0g
More Nutrition...
More Nutrition...
Original recipe serves 65
Directions
Prep: 15 min | Cook: 12 min | Ready in: 1 hr 30 min
- Cream the butter and sugar together in a large mixing bowl. Beat in the eggs, adding one at a time, then beat in the molasses.
- In a separate large bowl, combine remaining ingredients. Gradually add the flour mixture to the egg and molasses mixture, beating to combine it all.
- Refrigerate the dough for 1 hour or until the dough is easily handled.
- Preheat oven to 350F (175C). Roll the dough into 1 inch balls, and then roll into additional sugar to coat. Place about 2 inches apart on greased cookie sheets.
- Bake for 8 to 12 minutes or until browned and slightly puffy. Remove cookies from the oven and allow to cool for about 1 minute before transferring them to a wire rack.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
5.1
--
4.9
1.2
6.9
5.7
2.2
0.9
Calories: 102.8
Total Sugars: 7.6g
Carb.: 14.8g
Fiber: 0.3g
Total Fats: 4.5g
Cholesterol: 17mg
Protein: 1.1g
Sodium: 21.6mg
*Data provided by USDA
752315364 on 2024-03-03
752315364
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