Gingersnaps
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- Yield Makes 36 cookies
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Ingredients
- 1 cup plus 1 tablespoon all-purpose flour
- 1 1/2 teaspoons baking soda
- Pinch of baking powder
- Pinch of kosher salt
- 1/4 teaspoon cinnamon
- 1 teaspoon ground ginger
- 4 tablespoons (1/2 stick) unsalted butter at room temperature
- 3/4 cup sugar plus some for sprinkling
- 1 large egg
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons molasses
Directions
- Sift together the flour, baking soda, baking powder, salt, cinnamon, and ginger. In a large bowl, combine the butter and sugar and mix on medium speed until the mixture holds together. Scrape down the sides of the bowl and add the egg, vanilla, and molasses. Mix on medium speed until incorporated. Add the dry ingredients to the bowl and mix until incorporated, about 1 minute.
- Place the dough on parchment paper and roll out into an 8-inch-long X 1 1/2-inch-wide log. Freeze until firm, up to 2 hours.
- Preheat the oven to 350 degrees.
- Slice the log into 1/4-inch rounds, place on a baking sheet 1/2 inch apart, and sprinkle with sugar. Bake until the cookies crack slightly on the surface, about 12 minutes. Remove from the oven and let cool for 2 minutes on the baking sheet before transferring to a cooling rack.
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@MenancyH This website: http://recipes.sparkpeople.com/recipe-calculator.asp Has a great tool to plug in ingredients and find the nutritional value of stuff. I've tested it against other recipes and it's pretty accurate.
None of the recipes have nutritional information, like calories, fats, protein, carbs, etc.
great cookies. wow! only suggestions, add a bit more flour than what is suggested in recipe. It'll help you roll the log easier without being stuck onto the parchment before freezing dough.