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Gingersnap Cookies Recipe

Ingredients

How to make it

  • Cream the butter, brown sugar, 1/2 cup of the granulated sugar and molasses in a large bowl with an electric mixer on medium speed, about 3 minutes. Beat in eggs until smooth.
  • Combine the flour, baking soda, cinnamon, ginger, red pepper, cloves and salt in a medium bowl. Beat dry ingredients into the butter-molasses mixture until smooth.
  • Divide dough into six portions. Roll each portion into 1-inch-wide cylinders. Wrap in plastic and chill 2 hours.
  • Heat oven to 300 degrees. Line baking sheets with parchment.
  • Pour remaining 1/2 cup granulated sugar in a shallow dish. Cut each cylinder into 1/2-inch-thick slices. Dip both sides of cookies in the sugar. Place on prepared baking sheets. Bake until firm, about 10 to 12 minutes. Cool on wire racks.
  • Per cookie: 68 calories; 1 g protein, 13 g carbs, 0 g fiber; 2 g fat (1 g sat fat); 11 mg cholesterol; 45 mg sodium

Reviews & Comments 3

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    " It was excellent "
    valinkenmore ate it and said...
    Love these!
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    " It was excellent "
    aussie_meat_pie ate it and said...
    Yummy!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    mbeards2 ate it and said...
    I absolutely LOVE ginger-molasses cookies! The red pepper looks like it puts the "SNAP" in Gingersnap.
    Was this review helpful? Yes Flag

The Cook

jones2888 Columbus, OH

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