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5
from 1 vote
Gingersnap Cookies - Making Them Is a Snap!
Gingersnap cookies make a simple morning/afternoon/evening/3AM treat. Gingersnap cookies also are fabulous crushed.
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
24
cookies
Calories:
151
kcal
Author:
Stefani
Ingredients
2
C
sifted all-purpose flour
1
T
ground ginger
2
t
baking soda
1
t
ground cinnamon
1/2
t
salt
3/4
C
shortening
I used room-temperature unsalted butter
1
C
sugar
1
large egg
1/4
C
dark molasses
1/3
C
cinnamon sugar
I skipped this
US Customary
-
Metric
Instructions
Preheat oven to 350 F.
Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl.
Stir the mixture to blend evenly, and sift a second time into another bowl.
Place the shortening/butter into a mixing bowl and beat until creamy.
Gradually beat in the white sugar.
Beat in the egg and dark molasses.
Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend.
Sift in the remaining flour mixture, and mix together until a soft dough forms.
Pinch off small amounts of dough and roll into 1 inch diameter balls (or any size that you like) between your hands.
Roll each ball in cinnamon sugar (if you dig that), and place 2 inches apart on an ungreased baking sheet.
Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.
Cool cookies on a wire rack. Store in an airtight container.
Nutrition
Calories:
151
kcal
|
Carbohydrates:
21
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
6
mg
|
Sodium:
157
mg
|
Potassium:
67
mg
|
Sugar:
13
g
|
Vitamin A:
10
IU
|
Calcium:
11
mg
|
Iron:
0.7
mg