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
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
- Iron 1
- Folate 2
- Vitamin A 1