Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Perfect Gingersnap Cookies
2015-12-08
https://www.metro.ca/userfiles/image/recipes/biscuits-au-gingembre-parfaits-10393.jpg
PT15M
PT10M
PT25M
Preheat oven to 350°F (180°C).Line 2 baking sheets with parchment paper.In a medium bowl, whisk flour together with baking soda and spices.In a large bowl, using a wooden spoon or an electric mixer, beat butter with sugar until blended.Beat in molasses then egg until creamy, about 3 min. Gradually add flour mixture.Roll dough into balls measuring about 1 inch (2.5 cm).Then roll in sugar (there may be some left over).Place on baking sheets, spacing at least 2 inches (5 cm) apart.Bake on top and bottom third of oven, rotating sheets halfway through, for 8 to 10 min total or until cookies begin to crack.Transfer to a rack to cool.
36
2
11
5
1
2 cups (500 mL) all-purpose flour
1 tsp. (5 ml) baking soda
1 1/2 tsp. (7 ml) ground ginger
1 tsp. (5 ml) ground cinnamon
1/2 tsp. (2 mL) ground cloves
3/4 cup (175 mL) unsalted butter, softened
1 cup (250 mL) granulated sugar
1/4 cup (60 mL) fancy molasses
1 eggs
3 Tbsp. (45 mL) granulated sugar
Perfect Gingersnap Cookies
36
cookies
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME
Ingredients
-
2 cups
(500 mL)all-purpose flour
-
1 tsp.
(5 ml)baking soda
-
1 1/2 tsp.
(7 ml)ground ginger
-
1 tsp.
(5 ml)ground cinnamon
-
1/2 tsp.
(2 mL)ground cloves
-
3/4 cup
(175 mL)unsalted butter, softened
-
1 cup
(250 mL)granulated sugar
-
1/4 cup
(60 mL)fancy molasses
-
1
eggs
-
3 Tbsp.
(45 mL)granulated sugar
Preparation
Preheat oven to 350°F (180°C).
Line 2 baking sheets with parchment paper.
In a medium bowl, whisk flour together with baking soda and spices.
In a large bowl, using a wooden spoon or an electric mixer, beat butter with sugar until blended.
Beat in molasses then egg until creamy, about 3 min. Gradually add flour mixture.
Roll dough into balls measuring about 1 inch (2.5 cm).
Then roll in sugar (there may be some left over).
Place on baking sheets, spacing at least 2 inches (5 cm) apart.
Bake on top and bottom third of oven, rotating sheets halfway through, for 8 to 10 min total or until cookies begin to crack.
Transfer to a rack to cool.
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
