Milk Chocolate Chip Gingersnaps

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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 163.2
  • Total Fat: 7.5 g
  • Cholesterol: 21.4 mg
  • Sodium: 117.2 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.8 g

View full nutritional breakdown of Milk Chocolate Chip Gingersnaps calories by ingredient
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something sweet without compromising the calories something sweet without compromising the calories
Number of Servings: 30


    2 1/4 cups unbleached all-purpose flour
    2 tsps baking soda
    1/4 tsp salt
    1 tsp ground cinnamon
    1 1/2 tsp ground ginger
    3/4 cup (1 1/2 sticks) unsalted butter at room temp.
    1 cup packed light brown sugar
    1 large egg
    1/4 cup molasses
    1 1/2 cups (~ 9 ounces) milk chocolate chips
    1/4 cup granulated sugar


makes about 30 cookies - preheat oven to 350 deg. F. Line 2 baking sheets with parchment paper.
Sift flour, baking soda, salt, cinnamon, and ginger into a medium bowl and set aside. In a large bowl and using an electric mixer on med. speed, beat butter and brown sugar until smoothly blended, about 1 min. Add egg and molasses and mix until blended. Reduce mixer speed to low and add flour mixture, mixing just to incorporate. Mix in chocolate chips.
Spread granulated sugar on a large piece of wax or parchment paper. Roll a rounded tbsp of dough between the palms of your hands into a 1 1/4 -in. ball. Roll ball in sugar. Place cookies on prepared baking sheets about 2 inches apart. Bake cookies about 14 mins or so they feel firm on top but soft in center and have several cracks.
Cool cookies on baking sheets for 5 mins, then transfer to a wire rack to cool completely.
Cookies can be sotred in a tightly covered container @ room temperature for about 4-5 days.

Number of Servings: 30

Recipe submitted by SparkPeople user BINGS3.

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