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Gingersnap Cookies
Recipes
Gingersnap Cookies
55 servings
1 hour, 50 minutes total (Active 30 minutes)

Ingredients

  • 1 cup unsalted butter (2 sticks)
  • 1 (1-inch) piece fresh ginger
  • 1 navel orange
  • 3 ¼ cups flour
  • 2 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon kosher salt
  • 1 ½ cups sugar (+more as needed)
  • 1 large egg
  • 2 tablespoons dark corn syrup (or molasses)
  • 1 teaspoon vanilla extract
  • Plastic wrap
  • Nonstick aluminum foil

Steps

    1. Place butter out to soften. Peel and grate ginger (2 tablespoons). Zest orange (1 ½ teaspoons) then juice (1 tablespoon). Combine in large bowl: flour, baking soda, ground ginger, cinnamon, cloves, and salt until blended.
    2. Beat butter and 1 ½ cups sugar in medium bowl, with electric mixer, until pale yellow and fluffy. Beat in egg until blended; then beat in corn syrup, grated ginger, orange zest and juice, and vanilla until blended. Beat in flour mixture (in batches) until dough forms.
    3. Scoop (or form) dough into 1-inch balls (about 1 tablespoon). Place on baking sheet and cover baking sheet with plastic wrap; chill 30 minutes (or overnight).
    4. Preheat oven to 350°F. Line baking sheet with foil. Place additional sugar in shallow dish. Dip dough balls halfway into sugar and place sugar side up on baking sheet. Bake 12–14 minutes until golden; remove from oven and set aside to cool 3 minutes on baking sheet. Transfer cookies to drying rack to cool completely. Serve.

Amount per 1⁄55 recipe serving: Calories 80, Total Fat 3.5g, Sat Fat 2g, Trans Fat 0g, Chol 10mg, Sodium 55mg, Total Carb 12g, Fiber 0g, Sugars 6g, Protein 0g, Calc 0%, Vitamin A 0%, Vitamin C 0%, Iron 0%