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Gingersnaps II

SUBMITTED BY: ERIN CAROL PHOTO BY: niceKo

"Sugar topped spice cookie."
RECIPE RATING:
The reviewer gave this recipe 6 stars. This recipe average a 5 star rating.
Read Reviews (2)
Original recipe yield 4 dozen

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 cup packed brown sugar
  • 3/4 cup shortening
  • 1/4 cup molasses
  • 1 egg
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar for decoration

DIRECTIONS

  1. Beat together brown sugar, shortening, molasses, and egg. Stir in flour, baking soda, cinnamon, ginger, cloves, and salt. Cover and refrigerate at least 1 hour.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet lightly.
  3. Shape dough by rounded teaspoons into balls. Dip tops into white sugar. Place balls, sugar sides up, about 3 inches apart on the cookie sheet.
  4. Bake 10 to 12 minutes, or just until set. Cool on wire racks.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2005 by MelindaG
This is the most wonderful gingersnap recipe ever! My mom made this exact recipe every year... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 14, 2005 by TMAGOOTS
This is my favorite ginger snap cookie. I have been making it for years, don't know why I... MORE


 
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Nutritional Information
Gingersnaps II

Servings Per Recipe: 24

Amount Per Serving

Calories: 157

  • Total Fat: 6.7g
  • Cholesterol: 9mg
  • Sodium: 137mg
  • Total Carbs: 23.2g
  •     Dietary Fiber: 0.4g
  • Protein: 1.5g

VIEW DETAILED NUTRITION

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