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Ginger Snaps

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Submitted by bfergus

YIELD

120 servings

PREP

15 min

COOK

5 min

READY

20 min

Ingredients

Cream
¾ 177
CUP ML BUTTER
2 473
CUPS ML SUGAR
2 2
LARGE LARGE EGGS
well beaten
½ 118
CUP ML MOLASSES
2 1E+1
TEASPOONS ML VINEGAR
Sift and add
3 ¾ 887
1 ½ 7.5
TEASPOONS ML BAKING SODA
3 15
TEASPOONS ML GINGER
½ 2.5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML CLOVES

Directions

Mix ingredients until well blended.

Form dough into ¾ inch balls.

Preheat oven to 325℉ (160℃).

Bake on a greased cookie sheet for about 12 minutes.

As the ball melts down during baking, the cookie develops the character- istic crinkled surface.

NOTE: A topping to delight the kids is ½ a marshmallow, cut side down, on the almost baked cookies.

Return to oven about 4 minutes.

When cool, ice to taste

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 11g (0.4 oz)
Amount per Serving
Calories 42 27% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 17mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 0%
Calcium 0% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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