Gingersnap Cookies

• servings: 30 servings
• active time: 10 minutes
• total time: 23 minutes

Ingredients

3/4 cup butter, room temperature

1 cup granulated sugar

1/4 cup unsulphured molasses

1 egg

2 teaspoons baking soda

1/2 teaspoon kosher salt

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

2 cups all purpose flour

2 tablespoons granulated sugar for rolling

Directions

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes. Add in the molasses, egg, baking soda, salt, ginger, and cinnamon. Mix for another 1 minute, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour. Mix until just combined.

Place the remaining sugar in a small bowl, set aside.

Using a medium (2- tablespoon sized) cookie scoop portion out dough. Roll the dough into balls and then roll the balls in the sugar. Place on the prepared baking sheet 2- inches apart.

Bake for 12-14 minutes until the edges are lightly golden and appear “crinkly”.

Transfer to a wire rack and cool completely.

Nutrition

• Serving Size: 1 cookie
• Calories: 111
• Total Fat: 4.9 g
• Saturated Fat: 2.9 g
• Trans Fat: 0 g
• Cholesterol: 18.4 mg
• Sodium: 127 mg
• Total Carbohydrate: 16.1 g
• Dietary Fiber: 0.3 g
• Total Sugars: 9.6 g
• Protein: 1.1 g