Bob's Red Mill Bakery Gingersnap Cookies

Bob's Red Mill Bakery Gingersnap Cookies

Snappy holiday cookies with just the right spice. Gluten Free, Low Cal, Soy Free.
Servings
48 servings
Prep time
n/a
Cook time
n/a
Passive time
n/a

Ingredients

Instructions

  1. In medium bowl, cream butter, sugar, molasses and eggs.
  2. In large bowl, combine dry ingredients; stir into butter mixture.
  3. Refrigerate for several hours.
  4. Preheat oven to 350°F.
  5. Scoop out dough and shape into 1/2-inch balls.
  6. Roll into granulated sugar.
  7. Arrange at least 3 inches apart on a baking sheet (they spread while baking).
  8. Bake for 5 to 8 minutes. (Baking less time will give you a chewy cookie; baking more will make them crisp).
  9. Cool on wire racks.
  10. If desired, sprinkle with more granulated sugar.



    Makes about 48 cookies.

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