Ginger Snap Cookies
Easy, super easy ginger snap cookies packed with a ton of spices.
Ingredients
- 1 cup Brown sugar, Packed
- ¼ cup sugar
- ¾ cup Oil
- 1 Egg, Room temperature
- ⅓ cup Molasses
- 1 tablespoon Vanilla extract
- 2 cups All-purpose flour
- 2 teaspoon Ginger
- 1 teaspoon Cinnamon
- ¼ teaspoon Clove
- ¼ teaspoon salt
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
Instructions
- Sift all the dry ingredients, and set them aside.2 cups All-purpose flour, 2 teaspoon Ginger, 1 teaspoon Cinnamon, ¼ teaspoon Clove, ¼ teaspoon salt, 1 teaspoon Baking powder, ½ teaspoon Baking soda
- Whisk two sugars and the oil, until smooth and well blended.1 cup Brown sugar, ¼ cup sugar, ¾ cup Oil
- Add in the egg and the vanilla extract and whisk vigorously.1 tablespoon Vanilla extract, 1 Egg
- Add in the molasses, and finish with adding the dry ingredients. DO NOT OVERMIX.⅓ cup Molasses
- Cover the dough and chill it for one hour,
- Preheat the oven to 350°F and line two baking sheets with parchment paper or silicon mat.
- Scoop the dough into the shape of small balls and place them on the lined baking sheets, Leave at least 2-inch space, These cookies will expand quite a bit.
- Bake for 10-12 minutes, or until the edges are set.
- Let cool down for 10 minutes, then transfer to the cooling rack.
Nutrition
Calories: 154kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 7mgSodium: 69mgPotassium: 92mgFiber: 0.3gSugar: 14gVitamin A: 10IUVitamin C: 0.01mgCalcium: 29mgIron: 1mg
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