Recipe courtesy of Marcus Samuelsson
Aquavit's Gingersnap Cookies
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- Level: Easy
- Total: 2 hr 40 min
- Active: 1 day 6 hr
- Yield: 12 to 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 233
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 2 g
- Cholesterol
- 36 mg
- Sodium
- 149 mg
- Level: Easy
- Total: 2 hr 40 min
- Active: 1 day 6 hr
- Yield: 12 to 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 233
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 2 g
- Cholesterol
- 36 mg
- Sodium
- 149 mg
Ingredients
Directions
- Preheat oven to 350 degrees F. In a medium bowl, cream together the brown sugar, 1/2 cup of the sugar, and the butter until light and fluffy. Add the egg and molasses, and incorporate well. Sift together the dry ingredients and add to the creamed mixture. Mix well, then gently fold in the candied orange peel. Place dough in the refrigerator until chilled. Shape dough into 1-inch balls, dip the top half of the cookie in the remaining 1/2 cup sugar, coating them well. Place 2 inches apart on a greased cookie sheet. Bake for 7 minutes, or until golden brown. Use a spatula to remove the cookies from the sheet and let cool.;
