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Vegetarian Ginger Snaps

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Submitted by fdtristan

YIELD

2 dozen

PREP

80 min

COOK

10 min

READY

100 min

Ingredients

¾ 177
1 237
CUP ML SUGAR
white
2 1E+1
TEASPOONS ML WHITE VINEGAR
½ 118
CUP ML MOLASSES
1 5
TEASPOON ML SALT
1 5
TEASPOON ML CINNAMON
2 1E+1
TEASPOONS ML GINGER
½ 2.5
TEASPOON ML NUTMEG
2 473

Directions

Beat shortening until fluffy.

Add sugar and continue to beat until well combined.

Add the rest of the ingredients in order, beating well after each addition.

When the ingredients are well mixed, wrap the mixture in waxed paper and refrigerate for 1 hour to make the dough easier to handle.

On a floured board, roll out the dough until it is about an ⅛ inch thick.

Using a cookie cutter, cut into cookies and place on a cookie sheet.

Bake 8 to 10 minutes at 275℉ (140℃).

Cool for a couple of minutes on the sheet and then remove to a wire rack to cool.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 160g (5.6 oz)
Amount per Serving
Calories 545 1% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 607mg 25%
Total Carbohydrate 43g 43%
Dietary Fiber 2g 8%
Sugars g
Protein 13g
Vitamin A 0% Vitamin C 0%
Calcium 10% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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