Gingersnap cookie mix
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A spiced jar mix with ginger, cinnamon, nutmeg, cloves and a little cocoa. Stir in melted butter, molasses and an egg to bake about 24 gingersnaps.
Ingredients
Dry mix for the jar
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp allspice
- 1/2 tsp cardamom
- 1 cup granulated sugar
- 1/4 cup brown sugar (or 2–3 Tbsp if strong)
- 1 Tbsp cocoa powder
Added when baking
- 3/4 cup melted butter
- 1/4 cup molasses
- 1 egg
- extra granulated sugar for rolling
Equipment
- mason jars
- whisk
- mixing bowl
- baking sheet
Directions
- Whisk together the flour, baking soda, and salt, then layer them in a quart jar with the spices and sugars.
- To bake: heat the oven to 350°F. Whisk the melted butter, molasses, and egg together, then stir in the contents of the jar until a soft dough forms.
- Shape into balls, roll them in granulated sugar, and bake on parchment until the edges are set and the centers look crinkled (9–11 minutes). Let cool completely.
Notes
Variations: softer cookies, add 2 Tbsp brown sugar to the wet mix; spicier, use 1 1/2 Tbsp ginger or a pinch of cayenne; festive, add 1/4 cup chopped candied ginger to the jar.
Nutrition
Serving: 35g | Calories: 145kcal | Carbohydrates: 22g | Protein: 1.5g | Fat: 6.1g | Saturated Fat: 3.8g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 205mg | Potassium: 78mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 189IU | Vitamin C: 0mg | Calcium: 16mg | Iron: 0.8mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 24 servings from the whole mix with 3/4 cup melted butter, 1/4 cup molasses, 1 egg; not counted (no amount given): extra granulated sugar for rolling; brown sugar (the first choice counted), cocoa powder counted as unsweetened cocoa. Brands and portions vary, so use it only as an approximation.
