Ginger Snap Crinkle Cookies

a plate of freshly-baked ginger snap cookies
Prep Time: 
30 minutes
Number of Servings: 
15 cookies
Recipe Source: 



  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
  2. Into a small bowl, combine the 1 tablespoon cinnamon and 1 tablespoon sugar. Set aside.
  3. Into a large mixing bowl, sift together flour, baking soda, ginger, cloves and salt. Set aside.
  4. In another large bowl, cream together butter and the 12 cup sugar. Beat in egg, vanilla and molasses.
  5. Sift half the dry mixture into wet ingredients and beat until combined. Add remaining dry ingredients and blend well.
  6. Roll dough into small balls, then roll into cinnamon sugar. If dough seems too wet to roll, chill for 20 to 30 minutes.
  7. Place about 2 inches apart on prepared baking sheets and bake for 12 to 15 minutes.
  8. Cool completely on baking rack, and enjoy!
Nutrition Info: 
1 cookie: 115 Calories, 12 g Protein, 46 g Carbohydrates, 6 g Total sugars (3 g Added sugars), 10 g Fiber, 13 g Total fat (1 g sat), 294 mg Sodium, ★★★ Vitamin A, B1 (thiamine), Folate, ★★ Vitamin B6, Phosphorus, Vitamin B2 (riboflavin), B3 (niacin), K, Iron, Magnesium, Potassium, Zinc


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