The Best Gingersnap Cookies {Soft and Chewy}
Soft and chewy Gingersnap Cookies.
Yield: 36
Calories: 157cal
Cost: $10
Materials
- ¾ cup butter unsalted
- 1 cup brown sugar dark
- 1 egg
- ¼ cup corn syrup dark
- 2&1/4 cups flour
- 2 tsp. baking soda
- 1&1/2 tsp. cinnamon
- 3 tsp. ground ginger
- 1 tsp. ground cloves
- ¼ tsp. salt
- 1 cup sugar granulated - in a small bowl to dip the cookie dough into
Instructions
- In a large bowl, mix the butter, brown sugar, egg and syrup.
- In another bowl, mix the flour, soda, spices and salt
- Chill the dough in the refrigerator for about an hour
- Preheat the oven to 375 degrees
- Roll your chilled dough into 1 inch balls, and dip into the granulated sugar before you place them on an un-greased cookie sheet
- Bake for 10-12 minutes.
- Remove immediately and place on cooling rack
Notes
nutrition facts are only an estimate
Nutrition
Calories: 157cal | Carbohydrates: 28g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 124mg | Potassium: 41mg | Fiber: 1g | Sugar: 13g | Vitamin A: 127IU | Vitamin C: 0.03mg | Calcium: 19mg | Iron: 1mg