Extra Crispy Gingersnaps
If you like crispy cookies, these gingersnaps will be a hit!
Servings: 36 cookies (1 per serving)
Ingredients
- ¾ cup (1½ sticks) salted butter, softened
- 2 cups granulated white sugar
- 2 large egg whites, beaten slightly
- ½ cup molasses
- 2 teaspoons white vinegar
- 3¾ cups all purpose flour
- 1½ teaspoons baking soda
- 3 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- Preheat the oven to 350°F.
- In a large bowl, use an electric mixer to combine the butter and sugar until smooth. Add in the egg whites, molasses and vinegar.
- In a separate bowl, sift the flour, baking soda and spices. Add to the butter mixture and mix until well blended.
- Form into 1½ inch balls. Arrange 2 inches apart on parchment-lined baking sheets. Bake for 15 minutes.
- Cool on the baking sheet for 4 to 5 minutes, then move to wax paper and let them cool completely.
Nutrition
Serving: 1cookie | Calories: 139kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 81mg | Potassium: 89mg | Fiber: 1g | Sugar: 15g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg