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Gingersnaps

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Gingersnaps
  • Prep Time 45 min
  • Total Time 45 min
  • Servings 48
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After baking, these spicy cookies have a crackly and sugary top. Serve them with ice cream, fresh fruit, sorbet or coffee.

Ingredients

1
cup packed brown sugar
3/4
cup shortening
1/4
cup molasses
1
egg
2 1/4
cups Gold Medal™ all-purpose flour
2
teaspoons baking soda
1
teaspoon ground cinnamon
1
teaspoon ground ginger
1/2
teaspoon ground cloves
1/4
teaspoon salt
Granulated sugar

Directions

  • 1 Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
  • 2 In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Until well blended. Stir in remaining ingredients except granulated sugar.
  • 3 Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
  • 4 Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
80
(
Calories from Fat
30
)
Daily Value
Total Fat
3 1/2g
5%
(
Saturated Fat
1g
4%
,
Trans Fat
1/2g
)
Cholesterol
0mg
0%
Sodium
70mg
3%
Potassium
50mg
1%
Total Carbohydrate
11g
4%
(
Dietary Fiber
0g
0%
,
Sugars
6g
)
Protein
0g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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