Ginger Snap Cookies

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 Ginger Snap Cookies

recipe

Preparation Time:

25 min

Difficulty:

Expert

Ingredients:

  • 2 cups of all-purpose flour
  • 1 tablespoon of ground ginger
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 cup of granulated sugar
  • 1/2 cup of unsalted butter, softened
  • 1/4 cup of molasses
  • 1 large egg
  • 1 teaspoon of vanilla extract
  • 1/2 cup of granulated sugar for rolling

Kitchen Tools Needed:

  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Rolling pin
  • Cookie cutter
  • Oven

Instructions:

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, whisk together the flour, ground ginger, baking soda, and salt until well combined.
  • In another bowl, cream the softened butter and sugar until light and fluffy.
  • Add the molasses, egg, and vanilla extract to the butter mixture and mix until smooth.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • Chill the dough in the refrigerator for about 10 minutes for easier handling.
  • Scoop out tablespoon-sized portions of the dough, roll them into balls, and then roll them in granulated sugar.
  • Place the dough balls on the prepared baking sheet, leaving space between each cookie.
  • Flatten each ball slightly with a rolling pin or the bottom of a glass.
  • Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown.
  • Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Macros:

  • Total Calories: 280kcal
  • Carbs: 30g
  • Proteins: 2g
  • Fats: 8g

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