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Ginger Snaps I

By: Rosina

"Rolled ginger snaps."

Rate/Review | Read Reviews (10)

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 - 4 dozen

Ingredients

3 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon salt
3/4 cup shortening
1/2 cup white sugar
1 cup molasses

Directions

Combine flour, ginger and salt and set aside.
In a large bowl, cream shortening and sugar. Beat in the molasses. Gradually blend in the dry ingredients. Cover and chill for four hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
On floured surface, roll out dough to 1/4 inch thickness. Using a 1-3/4 inch cutter, cut into rounds and place 1 inch apart on cookie sheets.
Bake for 10-12 minutes until lightly colored and firm to the touch. Cool cookies on wire racks.

Nutritional Information

Amount Per Serving Calories: 227 | Total Fat: 8.8g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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Reviewed on Mar. 3, 2006 by Mrs. Robertson

I don't have the patience for rolling cookies, so I turn everything into a drop cookie. Thank...

Reviewed on Oct. 24, 2003 by DONNAINNC

These have now become the most requested cookie in my house. They are amazing! Not your...

Reviewed on Dec. 10, 2002 by SCARDILLO

I didn't like these cookies at all. They weren't really ginger snaps, they were more like...

Reviewed on Jan. 25, 2004 by MOELASSES

I'd give these 3.5 stars if I could because one of my kids liked these and we had fun rolling...

Reviewed on Oct. 1, 2006 by Amy

My son is allergic to all dairy and eggs, so finding a cookie recipe that he could enjoy was...

Reviewed on Oct. 24, 2003 by BSSTEARNS

Putting together this dough was easy. But rolling it out was tricky- it would get warm and...

Reviewed on Nov. 25, 2006 by LARRAN

I found this receipe to be very easy and tasteful. I did add fresh ginger instead and it came...

Reviewed on Mar. 7, 2011 by jondulac

My family and I did not like these cookies. They have too much molasses and a very heavy taste.

Reviewed on Aug. 10, 2009 by Sue Button

This recipe was too gingery (is that a real word?), and the snap was too snappy (I know thats...

Reviewed on Nov. 12, 2008 by aldermom

Much too strongly flavored. Had to throw them out, I'm not sure whatI did wrong or if its just...

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