Gingersnaps

Randy Mayor; Jan Gautro

This recipe goes with Key Lime Sorbet with Gingersnaps

Yield: 2 dozen (serving size: 1 cookie)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 113
  • Calories from fat: 30%
  • Fat: 3.8g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.3g
  • Carbohydrate: 18.8g
  • Fiber: 0.3g
  • Cholesterol: 18mg
  • Iron: 0.5mg
  • Sodium: 155mg
  • Calcium: 5mg

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

  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.
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