Ingredients and Weight:
- All-purpose flour: 1 1/2 cups (187.5g)
- Ground ginger: 1 tablespoon (6g)
- Ground cinnamon: 1 teaspoon (2g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/4 teaspoon (1.25g)
- Unsalted butter, softened: 1/2 cup (1 stick) (113g)
- Granulated sugar: 1/2 cup (100g)
- Dark brown sugar: 1/2 cup (100g)
- Large egg: 1
- Molasses: 1/4 cup (60 ml)
Preparation Time:
20 minutes
Cooking Time:
12-15 minutes
Difficulty Level:
Easy (2 out of 5)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, and salt.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg and molasses until well combined. Gradually add dry ingredients and mix until just combined.
- Roll dough into 1-inch balls and place on prepared baking sheet. Flatten cookies slightly with a fork.
- Bake for 12-15 minutes, or until edges are golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 180 per cookie
- Fat: 8g
- Carbohydrates: 29g
- Protein: 2g
Dish Characteristics:
- Crisp and chewy with a spicy and molasses flavor
- Golden brown with a slight crackly surface
- Perfect for serving with coffee or tea during the holidays
User Comments:
- "These gingersnaps are the perfect balance of spicy and sweet."
- "I love their classic shape and the slightly chewy texture."
- "They're so easy to make and always disappear quickly!"
Special Precautions and Tips:
- To make gingersnaps without molasses, substitute with honey or maple syrup.
- For a chewier cookie, bake for a shorter amount of time.
- Let cookies cool completely before storing in an airtight container.
