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Gingersnaps IV

SUBMITTED BY: Cookie PHOTO BY: Kelli T.

"These are great dunked in milk or served with tea."
RECIPE RATING:
The reviewer gave this recipe 5 stars. This recipe average a 4.2 star rating.
Read Reviews (1)
Original recipe yield 3 dozen

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

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

DIRECTIONS

  1. Preheat oven to 375 degrees F. Grease 2 baking sheets.
  2. In large bowl, cream shortening, brown sugar, egg, and molasses. Slowly mix in flour, ginger, cinnamon, cloves and salt. Mix until well blended.
  3. Pinch off 1 inch sized pieces of dough and roll into balls. Roll in sugar and place 2 inches apart on cookie sheets. Flatten cookies slightly using the bottom of a glass. Bake for 10 to 12 minutes. Let cool on wire racks.
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REVIEWS

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 4, 2005 by BARICAT
These were a disappointment. My concept of gingersnaps is a rather flat, crispy cookie with a... MORE


 
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Nutritional Information
Gingersnaps IV

Servings Per Recipe: 36

Amount Per Serving

Calories: 105

  • Total Fat: 4.5g
  • Cholesterol: 6mg
  • Sodium: 70mg
  • Total Carbs: 15.5g
  •     Dietary Fiber: 0.3g
  • Protein: 1g

VIEW DETAILED NUTRITION

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