Cookie Press Gingersnap Cookies
Classic Gingersnap Cookies that you can make with a cookie press or bake normally!
Servings: 48
Calories: 83kcal
Ingredients
- ¾ cup butter
- ¾ cup brown sugar
- ¾ cup molasses
- 1 egg
- 3 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon salt
- sugar or coloured sprinkles to sprinkle on top
Instructions
- Preheat oven to 375 °F
- Cream butter and sugar until combined but don't over mix them, you don't want it really light and fluffy.
- Add in the molasses and egg and mix in completely.
- In a separate bowl mix together all of the dry ingredients with a whisk.
- Gradually add the dry mixture to the wet ingredients, mixing until you have a well-incorporated dough. Roll into balls, flatten with a fork and sprinkle with sugar or use a cookie press on an un-greased cookie sheet.
- Bake for 8-9 minutes.
- Promptly remove from cookie sheet and allow to cool on a wire rack.
Nutrition
Calories: 83kcal | Carbohydrates: 13g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 41mg | Potassium: 92mg | Sugar: 7g | Vitamin A: 95IU | Calcium: 17mg | Iron: 0.6mg