Gingersnaps

30 minutes Prep: 20 minutes Cook: 10 minutes

36 calories per serving view nutrition facts

48 servings suggest servings

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Ingredients

1/4	cup	butter
1/2	cup	vegetable shortening
1	cup	brown sugar	packed
1/4	cup	molasses
1	each	egg
2 1/4	cups	flour, all-purpose	sifted
2	teaspoons	baking soda
1/2	teaspoon	salt
1	teaspoon	ginger	ground
2	teaspoons	cinnamon	ground
1/2	teaspoon	cloves	ground

Directions

1. Preheat the oven to 350 degrees F.

2. Cream the butter, shortening, brown sugar, molasses, and egg until light and fluffy.

3. Sift together the dry ingredients; combine both mixtures.

4. Form the dough into walnut-size balls. With floured fingers, press the balls into flat circles on an ungreased cookie sheet.

5. Bake for 8 minutes, or until golden brown.

6. Remove the gingersnaps from the cookie sheet as soon as they are cool and seal in a covered container to preserve their crunch.

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Nutrition Facts

Serving Size 10g

Amount per Serving

Calories 36 28% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 6mg	2%
Sodium 56mg	2%
Total Carbohydrate 6.0g	2%
Dietary Fiber 0.0g	1%
Sugars 1.0g
Protein 1.0g	1%

Vitamin A	1%		Vitamin C	0%
Calcium	1%		Iron	2%

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

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World's Best Chocolate Chip Cookies

These are great! I've had to fight off my kids and my husband so I can get the dough in the oven!!! I tried to use the wax paper but it didn't work (I set off the smoke alarm) so I went without. It worked fine. I only cooked them for 5 min. so watch them closely until you get the time right.

Reviewed by Adriann S