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Homemade Ginger Snaps
Homemade Gingersnap cookies are so much tastier than store-bought cookies.
Course
Dessert
Cuisine
American
Keyword
Ginger Snaps, Gingersnap cookies
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
72
Calories
70
kcal
Author
Stephanie Manley
Ingredients
▢
3/4
cup
butter
▢
2
cup
sugar
▢
2
eggs, beaten
▢
1/2
cup
molasses
▢
2
teaspoon
vinegar
▢
3 3/4
cups
all-purpose flour
▢
1 1/2
teaspoons
baking soda
▢
3
teaspoons
ground ginger
▢
1/2
teaspoon
ground cinnamon
▢
1/4
teaspoon
ground cloves
Instructions
Preheat the oven to 350°F. Lightly grease cookie sheets or line them with non-stick baking mats.
Cream the butter and the sugar until light and fluffy.
Stir in the eggs, molasses, and vinegar.
Sift together the flour, baking soda, ginger, cinnamon, and cloves.
Add the dry ingredients to the wet ingredients. Mix until blended.
Form the dough into ¾-inch balls.
Place the dough balls on a greased cookie sheet, spaced 2 inches apart.
Bake at 350°F for about 12 minutes. Some ovens will vary so adjust time accordingly.
Recipe Tips
This recipe comes from Sue A. Mertens Minick from Hazelwood, MO.
Nutrition
Calories:
70
kcal
|
Carbohydrates:
12
g
|
Protein:
0
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
9
mg
|
Sodium:
42
mg
|
Potassium:
43
mg
|
Fiber:
0
g
|
Sugar:
7
g
|
Vitamin A:
65
IU
|
Calcium:
7
mg
|
Iron:
0.4
mg
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