Ginger Snaps
Yield
120 servingsPrep
15 minCook
5 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cream | |||
| ¾ | cup |
butter
|
|
| 2 | cups |
sugar
|
|
| 2 | large |
eggs
well beaten |
|
| ½ | cup |
molasses
|
|
| 2 | teaspoons |
vinegar
|
|
| Sift and add | |||
| 3 ¾ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 3 | teaspoons |
ginger
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
cloves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cream | |||
| 177 | ml |
butter
|
|
| 473 | ml |
sugar
|
|
| 2 | large |
eggs
well beaten |
|
| 118 | ml |
molasses
|
|
| 1E+1 | ml |
vinegar
|
|
| Sift and add | |||
| 887 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking soda
|
|
| 15 | ml |
ginger
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | 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
