Crispy Gingersnap Cookies
Crispy Gingersnap Cookies are flavorful and full of flavorful spices! These cookies are easy to prepare and ready in no time! A perfect addition to any Holiday cookie platter!
Servings 72 cookies
Calories 47kcal
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground cardamom
- ¾ cup unsalted butter
- 1 cup sugar
- 1 large egg
- ¼ cup molasses
Gingersnap Cookie Coating
- ¼ cup sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees. Line a baking tray with a Silpat or parchment paper. Set aside.
- Into a medium bowl, sift together flour, baking soda, ginger, cloves, cinnamon, salt, and cardamom. Set aside.
- Cream unsalted butter in a large bowl. Add in sugar. Blend together about 1-2 minutes.
- Mix in egg, then molasses. Fold in the flour and mix to combine ingredients. Roll into one-inch balls. Place each dough ball into the cinnamon sugar coating. Then place onto the lined baking tray.
Cinnamon-Sugar Coating
- In a small bowl combine cinnamon and sugar.
- Place the baking tray into the preheated oven for 10 minutes. Remove from heat. Let cookies cool a minute or two before placing them on a cooling rack.
Notes
Note 1: These cookies are thin and crispy. Keep them in a well-sealed tin for about 1 ½ weeks, if they last that long!
- any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1cookie | Calories: 47kcal | Carbohydrates: 7g | Protein: 0g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 48mg | Potassium: 22mg | Fiber: 0g | Sugar: 4g | Vitamin A: 65IU | Calcium: 5mg | Iron: 0.2mg