Ginger Snaps II recipe

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Ingredients

¾ cup shortening
1 cup white sugar
¼ cup light molasses
1 egg
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt

Nutrition Info

186.9 calories
carbohydrate: 25.3 g
cholesterol: 10.3 mg
fat: 9 g
fiber: 0.5 g
protein: 1.8 g
saturatedFat: 2.2 g
servingSize: -
sodium: 210.3 mg
sugar: 13.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cream together shortening and sugar, add egg and beat until fluffy. Stir in molasses and mix well.

  2. Sift all dry ingredients-twice, then add to molasses mixture and mix well

  3. Using a cookie scoop or spoon scoop out spoonfuls of dough and form into round balls. Roll tops of balls in sugar.

  4. Place the round balls on a cookie sheet, these cookies flatten as they bake.

  5. Bake for exactly 9 minutes in a preheated 350 degree (175 degree C) oven. Remove from baking sheet and cool.

Recipe Yield

3 dozen

Recipe Note

These cookies are no fail and taste so good!

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