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Perfect Gingersnap Cookies 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

Perfect Gingersnap Cookies

Rate this recipe
11 Votes
36
cookies
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 2 cups
    (500 mL)
    all-purpose flour
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    ROBIN HOOD OR FIVE ROSES FLOUR

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  • 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
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    REDPATH SUGAR

    REDPATH SUGAR

    $2.99 ea.

    2 kg


  • 1/4 cup
    (60 mL)
    fancy molasses
  • 1
    eggs
  • 3 Tbsp.
    (45 mL)
    granulated sugar
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    LIFE SMART CANE SUGAR

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    REDPATH SUGAR

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    2 kg


Imprimer ma sélection

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.

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