Gingersnap Cookies
Gingersnap Cookies are fun holiday treat that have lots of warming spices and a little snap making them the perfect addition to your dessert table!
Ingredients
- 2 cups all purpose flour
- 3/4 cup butter
- 1 cup brown sugar packed
- 1/4 cup molasses
- 1 egg
- 1 egg yolk
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon black pepper
- 1 pinch cayenne
- 1/4 cup granulated sugar for rolling
Instructions
- Whisk flour, baking soda and salt together, set aside.
- Brown butter in small skillet over medium heat. Swirling frequently, until foaming subsides and butter begins to brown. Should have a nutty aroma. 7-9 minutes.
- Transfer browned butter to bowl and whisk in spices. Then whisk in brown sugar, molasses. Next add egg and yolk and whisk until just combined.
- Add wet ingredients to flour mixture and whisk until incorporated. Cover and let chill for 1 hour in the fridge.
- Pre-heat oven to 300 degrees. Divide dough into 1 inch balls, roll in granulated sugar. Place onto prepared baking sheet and bake on the middle rack for 25-27 minutes, rotating baking pan 180 degrees halfway through.
Notes
Store in an air tight container for up to a week. Dough can be stored in fridge, tightly wrapped up to three days. Dough can be wrapped and frozen for 6 months.
Nutrition
Calories: 118kcalCarbohydrates: 17gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 24mgSodium: 118mgPotassium: 65mgFiber: 1gSugar: 11gVitamin A: 158IUCalcium: 16mgIron: 1mg
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