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Gingersnap Cookies

30

  • Prep Time25 min
  • Total Time1 h 40 min
  • Makes50 cookies
Gingersnap Cookies

Photo, Roberto Caruso.

Chatelaine Triple Tested

Ingredients

  • 2 cups all-purpose flour

  • 1 1/2 tsp baking soda

  • 1 tsp ground ginger

  • 1/2 tsp cinnamon

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 1 egg

  • 3 tbsp fancy molasses

  • 2 tbsp finely grated fresh ginger

  • 3/4 cup coarse sugar

Instructions

  • WHISK flour, baking soda, ginger, cinnamon, salt and pepper in a medium bowl.

  • BEAT butter and sugar in a large bowl with an electric mixer on medium until fluffy, about 3 min. Add egg and molasses and beat until combined, then beat in fresh ginger. Stir in flour mixture until combined. Refrigerate at least 1 hr or overnight.

  • PREHEAT oven to 350F, then line 2 baking sheets with parchment.

  • SCOOP out 1-tbsp portions of dough and roll into balls. Coat with coarse sugar and arrange 2 in. apart on prepared sheets.

  • BAKE until browned, 11 to 13 min. Let cool for 5 min, then transfer to a rack to cool. Cookies will keep well for up to 5 days in an airtight container.

Nutrition (per serving)

Calories 79, Protein 1g, Carbohydrates 10g, Fibre 4g, Sodium 63mg.

Get more of our best gingerbread recipes.

Assorted cookies on a pink background with the words in white "Find more Christmas cookie recipes"

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