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Giant Gingersnap Cookie
This giant gingersnap cookie is a chewy version of a classic cookie.
It is crispy on the edges and chewy in the middle and full of crunchy toffee chips.
Course
Dessert
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
17
minutes
minutes
Servings
1
cookie
Calories
1100
kcal
Author
Leigh Anne Wilkes
Equipment
Sheet Pan
Parchment Paper
Measuring Spoons
Ingredients
2
Tbsp
butter
softened
1/3
cup
sugar
1
Tbsp
molasses
dark or light
1
Tbsp
egg
beaten
1/2
cup
all purpose flour
1/2
1/2
tsp
baking soda
1/4
tsp
ground cinnamon
1/4
tsp
ground ginger
1/8
tsp
salt
1/4
cup
toffee bits
Instructions
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Cream butter with the back of a spoon in a mixing bowl.
Add in sugar and mix until fluffy and combined.
Add in molasses and egg. Stir to combine
Pour in dry ingredients including flour, salt, baking soda, ginger and cinnamon.
After dry ingredients are almost incorporated, pour in toffee bits.
Form dough into a ball (may need to use hands.)
Press into a 3 1/2 inch wide disc on the parchment lined baking sheet.
Bake for 11-12 minutes.
Allow to cool on the baking pan for 2 minutes and then transfer to a cooling rack.
Notes
Measure your ingredients carefully. A little too much or not enough of something can make a big difference in small batch recipes.
If you prefer, you can make your one giant cookie into four smaller cookies. Baking time may vary.
I always mix my small batch cookies by hand in a bowl. You could also use a hand mixer.
Press the dough down into a 3-4 inch disc before baking.
Line your baking sheet with parchment paper for easy removal of the cookie.
Nutrition
Calories:
1100
kcal
|
Carbohydrates:
168
g
|
Protein:
9
g
|
Fat:
44
g
|
Saturated Fat:
27
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
177
mg
|
Sodium:
1148
mg
|
Potassium:
427
mg
|
Fiber:
2
g
|
Sugar:
119
g
|
Vitamin A:
1463
IU
|
Vitamin C:
1
mg
|
Calcium:
92
mg
|
Iron:
4
mg