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    You are in: Home / Recipes / Gingersnap Cookies Recipe
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    Gingersnap Cookies

    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    15 mins

    8 mins

    Cookgirl's Note:

    Modified from 'Food to Live By'. What I liked about these cookies was that they were not overly spiced or too heavy handed with the molasses.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Note: I used a KitchenAid stand up mixer to prep the cookie dough. I also cut the recipe in half and used one egg. The dough was a little too wet to form into balls and I added about 1/3 cup more flour.
    3. 3
      Place butter and 1 cup sugar in a medium mixing bowl. Beat with electric mixture at medium speed until smooth, about 2-3 minutes.
    4. 4
      Add the egg and molasses and beat until combined, about 1 minute.
    5. 5
      In a mixing bowl whisk together the flours, ginger, cardamom, cinnamon, baking soda and salt.
    6. 6
      With the mixer on LOW speed, slowly add the flour mixture to the butter mixture; beat until smooth.
    7. 7
      Use an oiled cookie scoop (or similar tool) to form small balls.
    8. 8
      Lightly roll the balls in the raw sugar to coat evenly.
    9. 9
      Arrange the cookie balls on parchment-lined baking sheets, (12 balls at a time on each cookie sheet) 2 inches apart. Press each cookie ball down with the bottom of a buttered drinking glass to 1/4 inch thickness.
    10. 10
      Bake the cookies about 10-12 minutes or until fragrant and the top of the cookies have cracks.
    11. 11
      Transfer the baking sheets to a wire rack to cool for 5 minutes. Then, using a spatula remove the cookies to the wire rack to finish cooling.

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    Nutritional Facts for Gingersnap Cookies

    Serving Size: 1 (867 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 149.1
    Calories from Fat 55
    Total Fat 6.1 g
    Saturated Fat 3.7 g
    Cholesterol 23.0 mg
    Sodium 158.7 mg
    Total Carbohydrate 22.9 g
    Dietary Fiber 0.7 g
    Sugars 14.4 g
    Protein 1.5 g

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