Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Ground ginger: 2 tablespoons (10g)
- Ground cinnamon: 1 teaspoon (2g)
- Baking soda: 1/2 teaspoon (2g)
- Salt: 1/4 teaspoon (1g)
- Unsalted butter, softened: 1 cup (226g)
- Granulated sugar: 1 cup (200g)
- Light brown sugar: 1 cup (210g)
- Large egg: 1
- Molasses: 1/4 cup (60ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and molasses.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch (2.5cm) balls and place on the prepared baking sheet, spacing them about 2 inches (5cm) apart.
- Flatten the balls slightly with a fork.
- Bake for 10-12 minutes, or until the edges are just set and the centers are soft.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per serving (2 cookies):
- Calories: 180
- Fat: 9g
- Carbohydrates: 24g
- Protein: 2g
Dish Characteristics:
- Soft and chewy
- Warm and spicy
- Classic American holiday treat
User Comments:
- "These gingersnaps are the perfect balance of chewy and crunchy. I love the warm ginger flavor."
- "I made these cookies for a Christmas party and they were a huge hit! Everyone raved about how delicious they were."
- "I've been making these cookies for years and they're always a favorite. They're so easy to make and they always turn out perfect."
Special Precautions and Tips:
- For crispier cookies, bake for a few minutes longer.
- To make the cookies even more chewy, add a little extra molasses.
- If the dough is too sticky, add a little more flour.
- Let the cookies cool completely before storing them in an airtight container.
