Combine flour, baking soda and spices. Beat butter, brown sugar and 1/4 cup granulated sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat 2 min. Add molasses and egg; mix well. Gradually add flour mixture, mixing well after each addition.
Refrigerate 30 min. or until firm.
Heat oven to 350°F. Place remaining granulated sugar in small bowl. Roll dough into 36 (1-inch) balls. Add, 1 at a time, to granulated sugar; roll until evenly coated. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
Bake 10 to 12 min. or until edges of cookies are lightly browned. Cool 1 min. Remove to wire racks; cool completely.
The dough can be refrigerated up to 24 hours before rolling into balls and baking as directed.
Add 1 tsp. vanilla to butter mixture in bowl along with the molasses and egg.
For crispier gingersnaps, use bottom of clean drinking glass to lightly flatten balls of dough on baking sheets before baking as directed.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 0.5365g
* Percent Daily Values are based on a 2,000 calorie diet.
18 servings, 2 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.