Gingersnaps

Gingersnaps Recipe
Randy Mayor; Jan Gautro

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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.

Katherine Cobbs,

Cooking Light

May 2001
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