Recipe courtesy of Damaris Phillips
Recipe courtesy of Damaris Phillips
Watch how to make this recipe.
Spicy Gingersnaps
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 271
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 46 mg
- Sodium
- 169 mg
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 271
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 46 mg
- Sodium
- 169 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Try this cooking class now
31m
Easy
CLASS
- Preheat the oven to 350 degrees F.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar until combined. Add the egg and mix until smooth. Stir in the molasses.
- Whisk together the flour, baking soda, salt, cinnamon, ginger, cardamom and cloves in a medium bowl. Slowly add the flour mixture to the butter mixture and mix until the dough comes together. It will be a stiff dough.
- Using a 1-ounce portion scoop, portion the dough into walnut-size balls and roll in the remaining sugar. Place 1 1/2 inches apart on two baking sheets. (You should be able to bake 12 cookies per sheet.)
- Bake until the cookies spread and the sugary top cracks, 11 to 13 minutes. Remove from the oven and let cool completely on wire racks.
