Gingersnap Cookies

• servings: 24 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

¾ cup butter (, room temperature (170 g)

1 cup granulated sugar (200 g)

1 egg

¼ cup molasses (60 ml)

2 cups all-purpose flour (250 g)

2 teaspoons baking soda (8 g)

½ teaspoon salt (3 g)

1 Tablespoon ground ginger (6 g)

1 teaspoon ground cinnamon (2.5 g)

Pumpkin Dip (, optional, for dipping)

Directions

Add butter and sugar to a mixing bowl and beat until well creamed together. Add egg and molasses and mix well to combine.

Stir in flour, baking soda, salt, ginger and cinnamon. Cover and refrigerate dough for 15-20 minutes. (This is a good time to make pumpkin dip!)

Scoop into balls and place on an un-greased baking sheet. Bake at 350 degrees F for about 10-12 minutes (or slightly longer if you like them more crispy).

We love to serve gingersnaps with this pumpkin dip.

Nutrition

• Calories: 135 kcal
• Total Fat: 6 g
• Saturated Fat: 4 g
• Cholesterol: 22 mg
• Sodium: 195 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 1 g
• Total Sugars: 11 g
• Protein: 1 g