Dessert Gingersnaps Contains wheat (+ 1 tbsp (278 g) all-purpose flour), egg, milk ((170 g) unsalted butter) Light on salt Makes36 cookiesTotal50 minDietVegetarian Keep screen on Illustration made with AI (Gemini), staged from the recipe Ingredients½×1×2×USMetric0 of 11¾ cup unsalted butter, softened¾ cup + 3 tbsp granulated sugar1 large egg⅓ cup molasses2¼ cups + 1 tbsp all-purpose flour1¾ tsp baking soda½ tsp salt2 tsp ground ginger1 tsp ground cinnamon½ tsp ground cloves⅓ cup granulated sugar, for rolling MethodHeat the oven to 375 °F with a rack in the middle. Line two baking sheets with parchment.Whisk the flour, baking soda, salt, ginger, cinnamon and cloves in a bowl.In a large bowl, beat the butter and the larger amount of sugar for 2 minutes, until pale and fluffy. Beat in the egg, then the molasses.Stir in the flour mixture until you have a stiff, even dough. If it feels sticky, rest it 10 minutes.Put the rolling sugar in a shallow dish. Roll the dough into 1-inch balls (about 1 tablespoon, 22 g each) and roll each in the sugar.Set the balls 2 inches apart on the sheets. They spread.Bake one sheet at a time, 10 to 12 minutes. They are done when the edges are firm and the tops have cracked. Pull them at 10 minutes for a soft centre, 12 for crisp all the way through.Cool 5 minutes on the sheet, then move to a rack. They crisp as they cool. Keep airtight. NutritionEstimatedPer cookie · serving size 1 of 36Calories99Total fat4.1 gSaturated fat2.4 gSodium95 mgTotal carbohydrate14.8 gDietary fiber0.3 gTotal sugars8.8 gProtein1.0 g Share Share this recipe Print view Save to an app All recipes asharedpalate.com · asharedpalate.com/gingersnaps
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