Ginger Snaps

27 minutes Prep: 15 minutes Cook: 12 minutes

1277 calories per serving view nutrition facts

4 dozen suggest servings

Be the first to add a photo of this recipe!

Ingredients

3/4	cup	butter
2	cups	sugar
2	large	eggs	well beaten
1/2	cup	molasses
2	teaspoons	vinegar
3 3/4	cups	flour, all-purpose
1 1/2	teaspoons	baking soda
2	teaspoons	ginger	ground, up to 3 teaspoons
1/2	teaspoon	cinnamon
1/4	teaspoon	cloves	ground

Directions

Preheat oven to 325 F.

Cream butter with sugar. Beat in eggs, molasses and vinegar.

Sift together and add flour, baking soda, ginger, cinnamon and cloves.

Mix until blended. Form dough into 3/4-inch balls.

Bake on a greased cookie sheet for about 12 minutes.

As the ball melts down the characteristic crinkled surface will form.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 331g

Amount per Serving

Calories 1277 27% of calories from fat

	% Daily Value*
Total Fat 38.0g	59%
Saturated Fat 23.0g	114%
Trans Fat 0.0g
Cholesterol 197mg	66%
Sodium 504mg	21%
Total Carbohydrate 221.0g	74%
Dietary Fiber 3.0g	13%
Sugars 124.0g
Protein 16.0g	31%

Vitamin A	24%		Vitamin C	0%
Calcium	13%		Iron	45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to monkey+bread

Last Recipes Viewed

Recipe Bite

Tomatoes: Putting the "Tax" in Taxonomy

by Mark R. Vogel

In 1893 the United States had a 10% tax on imported vegetables but not fruits. John Nix paid his taxes on his tomatoes to a tax collector named Edward Hedden. One day Nix came across the...

Member Review

Banana-Sour Cream Coffee Cake

I just made this coffee cake this afternoon and it is very good. A scoop of icecream would be really good!! However, just a note to everyone that it calls for 4 teaspoons of salt. I think this is a typo. I used 1/2 teaspoon and it was really good - I really do think 4 teaspoons would be way too much.

Reviewed by Karen Westberg