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Chewy Gingersnap Cookies  

Recipe Box  Rate/Review  Meal Plan
Submitted by baker

Soft cookies made from molasses and ginger.

Cal: 103 Fat: 4g Carbs: 15g Protein: 1g Fiber: 0g
More Nutrition...

Original recipe serves 65

Ingredients (serves 65)

½ 2x 3x Reset

  • 1 teaspoon ginger ; ground
  • 1/2 cup molasses
  • 2 cups sugar
  • 1 1/2 cups butter ; softened
  • 2 egg(s)
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg ; ground
  • 1 teaspoon cloves ; ground

  • In My Kitchen

    • Directions

     Prep: 15 min | Cook: 12 min | Ready in: 1 hr 30 min
    1. 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.
    2. In a separate large bowl, combine remaining ingredients. Gradually add the flour mixture to the egg and molasses mixture, beating to combine it all.
    3. Refrigerate the dough for 1 hour or until the dough is easily handled.
    4. 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.
    5. 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
    Breakdown By ingredient... Compare to other recipes...
    *Data provided by USDA

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    752315364 on 2024-03-03

    752315364

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