Grandma's Gingersnap Cookies

• porcje: 60 servings
• czas aktywny: 20 minutes
• całkowity czas: 30 minutes

Składniki

⅓ cup cinnamon sugar

2 cups sifted all-purpose flour

1 tablespoon ground ginger

2 teaspoons baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

¾ cup butter

1 cup white sugar

1 large egg

¼ cup dark molasses

Wskazówki

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Place cinnamon sugar in a bowl; set aside.

Sift flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture until blended, then sift a second time into another bowl.

Beat butter in a large bowl with an electric mixer until creamy. Gradually beat in white sugar. Add egg and molasses and beat until light and fluffy.

Sift 1/3 of the flour mixture into the butter mixture; stir to thoroughly blend. Sift in the remaining flour mixture and mix together until a soft dough forms.

Pinch off small amounts of dough and roll them with your hands into 1-inch-diameter balls.

Place balls in cinnamon sugar and roll to coat, then place 2-inches apart on ungreased baking sheets.

Bake in the preheated oven until tops are rounded and slightly cracked, about 10 minutes, switching racks halfway through. Cool cookies on a wire rack.

Enjoy!

Wartości Odżywcze

• Kalorie: 58 kcal
• Tłuszcz Całkowity: 2 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 9 mg
• Sód: 80 mg
• Węglowodany Całkowite: 9 g
• Błonnik Pokarmowy: 0 g
• Cukry Całkowite: 5 g
• Białko: 1 g