Holiday Gingersnaps
Holiday Gingersnaps recipe
Yield
24 servingsPrep
25 minCook
10 minReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| ¼ | cup |
molasses
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| 1 | tablespoon |
ginger
ground |
|
|
sugar
for rolling |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 59 | ml |
molasses
|
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 15 | ml |
ginger
ground |
|
| 1 | x |
sugar
for rolling |
*
|
Directions
Cream shortening; gradually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy.
Add egg and molasses; mix well.
Combine flour, soda, salt, and spices; mix well.
Add about one-fourth of dry mixture at a time to creamed mixture, mixing until smooth after each addition.
Chill dough at least 1 hour.
Shape dough into 1-inch balls, and roll in sugar.
Place 2 inches apart on ungreased cookie sheets.
Bake at 375℉ (190℃) F for 10 minutes. Tops will crack.
Cool on wire racks.
