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Gingersnaps

Randy Mayor; Jan Gautro
Yield 2 dozen (serving size: 1 cookie)

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar, divided
  • 7 tablespoons butter, softened
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Cooking spray

Nutrition Information

  • calories 113
  • caloriesfromfat 30 %
  • fat 3.8 g
  • satfat 2.2 g
  • monofat 1.1 g
  • polyfat 0.2 g
  • protein 1.3 g
  • carbohydrate 18.8 g
  • fiber 0.3 g
  • cholesterol 18 mg
  • iron 0.5 mg
  • sodium 155 mg
  • calcium 5 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, ginger, baking soda, and salt in a small bowl. Place 3/4 cup granulated sugar, butter, and brown sugar in a large bowl, and beat with a mixer at medium speed until well-blended. Add the honey, vanilla, and egg; beat well. Add the flour mixture, beating at low speed until well-blended. Cover dough and freeze for 1 hour or until firm.

  3. Lightly coat hands with cooking spray; shape the dough into 24 (1-inch) balls. Roll the balls in 1/4 cup granulated sugar; place the balls 2 inches apart on baking sheets. Bake at 350° for 12 minutes or until lightly browned. Cool for 2 minutes on pans. Remove cookies from pans, and cool on wire racks.