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Ginger Snaps

Prep Time: 10 mins

Cooking Time: 1 h

Total Time: 1 h 30 m

Makes: approx. 4 dozen cookies

Ingredients

1/2 cup: unsalted butter, room temperature; 125 mL

1/2 cup: sugar; 125 mL

1: egg

1/3 cup: fancy molasses; 75 mL

2 cups: all-purpose flour; 500 mL

1 tbsp: ground ginger; 15 mL

1 tsp: baking soda; 5 mL

1 tsp: ground cinnamon; 5 mL

1/4 tsp: ground cloves; 1 mL

1/4 tsp: pepper; 1 mL

1/4 tsp: salt; 1 mL

Method

Step 1: Preheat oven to 350°F (180°C). In large bowl, beat butter with sugar until fluffy. Beat in egg and molasses. In medium bowl, whisk flour with ginger, baking soda, cinnamon, cloves, pepper and salt.

Step 2: Gradually beat flour mixture into butter mixture, until just combined. If necessary use hands to blend together.

Step 3: Divide dough in half and wrap in plastic wrap. Chill dough 1 hr. On lightly floured surface, or between sheets of waxed paper, roll half the dough to 1/8-in. (1-mm) thickness. With floured 2-in. (5-cm) cookie-cutter, cut out cookies. Re-roll dough as needed. Arrange on parchment paper lined-baking sheets, 2 in. (5 cm) apart. Repeat with remaining dough.

Step 4: Bake 12 min. or until cookies are firm and bottom is lightly browned, rotating half-way through baking for even cooking. Cool on baking sheets 5 min. Transfer to wire rack to cool completely. Store in airtight container up 1 week or freeze up to 1 month.

Characteristics

Baked Goods Kid-Friendly Low Sodium Potluck Vegetarian

Nutritional Facts Per Serving

Nutrition Description:: Per serving (1 cookie):

Calories:: 50

Fat:: 2 g

Saturated Fat:: 1 g

Carbs:: 8 g

Sugar:: 3 g

Cholesterol:: 10 mg

Protein:: 1 g

Sodium:: 40 mg

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