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Snappy Gingersnap Cookies

 
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Rich flavor from brown sugar and molasses, these gingersnaps are so buttery and flakey. Ginger, cinnamon and cloves spice them up, giving the cookies delicious flavor. Use them to make crust for pie or cheesecake, or just eating these yummy treats is a joy thing to do.

Yield

24

servings

Prep

20

min

Cook

10

min

Ready

2

hrs

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

Ingredients

¾ cup vegetable shortening
*
1 cup brown sugar
packed
*
1 ½ teaspoons baking soda
1 teaspoon ginger
ground
*
1 teaspoon cinnamon
ground
½ teaspoon salt
½ teaspoon cloves
ground
¼ cup molasses
1 each eggs
2 ¼ cups all-purpose flour
1 x sugar
granulated
*

Directions

In a mixing bowl, beat the shortening with an electric mixer for 30 seconds.

Add the brown sugar, baking soda, ginger, cinnamon, salt and cloves; beat until combined.

Beat in the molasses and egg.

Beat in as much of the flour as you can with the mixer.

Stir in any remaining flour with a wooden spoon.

Cover and chill the dough for 2 hours, or until it is easy to handle.

Preheat oven to 375℉ (190℃).

Shape the dough into 1 inch balls and roll in granulated sugar; place 2 inches apart on ungreased cookie sheets.

Bake for 8 to 9 minutes, or until the balls set and the tops are cracked.

Do not bake on the lower oven rack and don't overbake.

Cool the cookies on waxed paper or a wire rack.

The cookies will be softer if cooled on waxed paper.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 17g (0.6 oz)
Amount per Serving
Calories 555% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 88mg 4%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 2%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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