Best-Ever Gingersnaps
Truly the best ever old fashioned ginger snap cookies. Enjoy!
Yield
30 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
cloves, ground
|
|
| ¾ | cup |
vegetable shortening
|
*
|
| ¼ | cup |
molasses
|
|
| 1 | each |
eggs
slightly beaten |
|
| 1 | x |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
ginger
ground |
|
| 2.5 | ml |
cloves, ground
|
|
| 177 | ml |
vegetable shortening
|
*
|
| 59 | ml |
molasses
|
|
| 1 | each |
eggs
slightly beaten |
|
| 1 | x |
sugar
|
*
|
Directions
Combine 1 cup sugar, flour, salt, soda, and spices; stir lightly.
Cut in shortening to resemble coarse crumbs.
Stir in molasses and egg.
Shape dough into 1 inch balls, and roll them in sugar.
Place on ungreased baking sheets; bake at 350℉ (180℃) for 10 minutes.
Remove from baking sheets immediately.
(Cookies will firm quickly as they cool).
