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Cookie Jar Gingersnaps

 
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Gingersnaps are always liked by us, because of the classic tangy flavor. Make your own freshly baked cookies at home, they taste better and fresher.

Yield

36

servings

Prep

20

min

Cook

25

min

Ready

45

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

473 ml all-purpose flour
177 ml vegetable shortening
*
15 ml ginger
ground
237 ml sugar
10 ml baking soda
1 each eggs
7.5 ml cinnamon
ground
59 ml molasses
2.5 ml cloves
ground
2.5 ml salt

Directions

Preheat oven to 350℉ (180℃).

Into a medium bowl, sift together flour, ginger, baking soda, cinnamon, cloves, and salt.

In a large bowl with electric mixer, beat shortening until soft, 1 minute.

Gradually add sugar and continue beating until mixture is light and fluffy.

Beat in egg and molasses until well-blended.

Stir in flour mixture until completely mixed.

Place a little sugar in a medium bowl.

Scoop out heaping teaspoonfuls of mixture.

Using your palms, roll into ¾ inch balls and drop into the sugar.

Roll to cover the surgace completely; then place balls 2 inches apart on ungreased baking sheets.

Bake until cookies are slightly rounded and tops appear lightly browned and crackles.

Remove baking sheets to wire racks to cool slightly.

The, using a metal pancake turner or palette knife, remove cookies to wire racks to cool completely.

Repeat with remaining cookie dough and sugar.

Store in airtight containers.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 17g (0.6 oz)
Amount per Serving
Calories 553% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 66mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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