Extra Crispy Gingersnaps

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Extra- Crispy Gingersnaps

Yield: 3 dozen cookies

Prep Time: 30 min

Cook Time: 15 min

Ingredients:

3/4 cup salted butter, softened
2 cups granulated white sugar
2 large egg whites, beaten slightly
1/2 cup molasses
2 teaspoons white vinegar
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Directions:

1. Preheat oven to 350 degrees F.

2. In a large bowl, use an electric mixer to cream butter and sugar until smooth. Add in egg whites, molasses and vinegar.

3. In a separate bowl, sift flour, baking soda and spices. Add to the butter mixture and mix until well blended.

4. Form into 1 1/2-inch balls. Arrange 2-inches apart on greased cookie sheets. Bake 15 minutes.

5. Cool on cookie sheet 4-5 minutes, then move to wax paper and let cool completely.

Source: RecipeGirl.com

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2 Responses to “Extra Crispy Gingersnaps”

  1. 1

    Kate — August 4, 2012 @ 12:01 PM

    Hi RecipeGirl,

    I really need some help. I live in the UK so the measuring ‘cups’ is a bit baffling to me. I bought some American measuring cups to make these biscuits but the amounts I used were huge, so much flour! I just don’t know where I’m going wrong, when I do an online converter of 3.5 cups of flour to grams it’s not the same weight. Am I being totally stupid?? Should I be using seperate cups for solid and liquid measurements, I thought it was one for all.

    Any help you can give me owuld be great, thank you xx

  2. 2

    Lori Lange — August 5, 2012 @ 7:35 AM

    Here is a website that may help. Solids and liquids are measured differently: http://www.jsward.com/cooking/conversion.shtml