Ginger Snaps

  • Prep Time 10 min
  • Total Time 1 h 30 min
  • Makes: approx. 4 dozen cookies

Ingredients

  • 1/2 cup unsalted butter, room temperature 125 mL
  • 1/2 cup sugar 125 mL
  • 1 egg
  • 1/3 cup fancy molasses 75 mL
  • 2 cups all-purpose flour 500 mL
  • 1 tbsp ground ginger 15 mL
  • 1 tsp baking soda 5 mL
  • 1 tsp ground cinnamon 5 mL
  • 1/4 tsp ground cloves 1 mL
  • 1/4 tsp pepper 1 mL
  • 1/4 tsp salt 1 mL

Directions

  • Step 1

    Preheat oven to 350°F (180°C). In large bowl, beat butter with sugar until fluffy. Beat in egg and molasses. In medium bowl, whisk flour with ginger, baking soda, cinnamon, cloves, pepper and salt.

  • Step 2

    Gradually beat flour mixture into butter mixture, until just combined. If necessary use hands to blend together.

  • Step 3

    Divide dough in half and wrap in plastic wrap. Chill dough 1 hr. On lightly floured surface, or between sheets of waxed paper, roll half the dough to 1/8-in. (1-mm) thickness. With floured 2-in. (5-cm) cookie-cutter, cut out cookies. Re-roll dough as needed. Arrange on parchment paper lined-baking sheets, 2 in. (5 cm) apart. Repeat with remaining dough.

  • Step 4

    Bake 12 min. or until cookies are firm and bottom is lightly browned, rotating half-way through baking for even cooking. Cool on baking sheets 5 min. Transfer to wire rack to cool completely. Store in airtight container up 1 week or freeze up to 1 month.

Tip

If dough becomes soft or slightly sticky, re-wrap in plastic wrap and freeze 10 to 15 min. To help cookies retain shape while baking, freeze cut cookies on cookie sheet 10 to15 min.

Chilling time: 1 hr.

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Nutrition Facts

  • Nutrition Description Per serving (1 cookie):
  • Calories 50
  • Fat 2 g
  • Saturated Fat 1.5 g
  • Carbs 8 g
  • Sugar 3 g
  • Protein 1g g
  • Cholesterol 10 mg
  • Fibre 0 g
  • Sodium 40 mg