Infused with molasses, ginger and cinnamon, these crispy gingersnap cookies are what you’ll be munching on all holiday season long.
- Prep time 30 minutes
- Total time 1 hour & 30 minutes
- Credits : Canadian Living Magazine
Ingredients
Method
In bowl, whisk together flour, ginger, cinnamon, baking soda and salt.
In large bowl, using hand mixer on medium speed, beat butter with sugar until fluffy, about 1 minute; beat in molasses. Stir in flour mixture in 2 additions to make soft dough. Knead gently to form smooth ball; shape into disc. Wrap in plastic wrap; refrigerate until chilled, about 30 minutes.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Between parchment paper or on lightly floured surface, roll out dough to 1/8-inch thickness. Using small star-shaped cookie cutter, cut out shapes, rerolling and cutting scraps as necessary. Arrange, 1 inch apart, on prepared pans; refrigerate until firm, about 15 minutes. Sprinkle with decorating sugar (if using).
Bake, 1 sheet at a time, until fragrant and firm, about 8 minutes. Let cool on pan on rack for 5 minutes; transfer directly to rack to cool completely
Test Kitchen Tip: Mix and match cookie cutter shapes for a loose and casual holiday feel.
Makes about 50 cookies.
Nutritional facts PER COOKIE: about
- Fibre 0 g
- Sodium 13 mg
- Sugars 2 g
- Calories 27
- Total fat 1 g
- Potassium 8 mg
- Cholesterol 4 mg
- Saturated fat 1 g
- Total carbohydrate 3 g
%RDI
- Iron 1
- Folate 2
- Vitamin A 1
