Ginger Snap Cookies
Servings 20 cookies
Calories 200kcal
Ingredients
- ¾ cup butter room temperature
- ½ cup dark brown sugar
- ½ cup white sugar
- 1 egg
- ½ cup golden syrup
- 3 cups flour
- 1½ tsp baking soda
- 2 tbsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp salt
Instructions
- Line 2 large cookie sheets / baking sheets with parchment paper. Preheat the oven to 180°C/350°F.
- Cream the butter and sugars together until light and fluffy.
- Add the egg and golden syrup and mix well.
- Sift in the dry ingredients then mix until just combined.
- Cover then refrigerate the dough for at least 30 minutes but ideally up to 24 hours.
- Roll the dough into balls, just slightly smaller than golf balls, then roll each ball in brown sugar (this step is optional).
- Place the cookies on the lined baking sheets then place in the oven and allow to bake for 10-15 minutes until crisp and golden.
- Remove from the oven and allow to cool on wire racks before serving.
Nutrition
Calories: 200kcal | Carbohydrates: 32g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 284mg | Potassium: 34mg | Fiber: 1g | Sugar: 17g | Vitamin A: 316IU | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 1mg
