Ginger Snaps I recipe

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Ingredients

3 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon salt
¾ cup shortening
½ cup white sugar
1 cup molasses

Nutrition Info

226.7 calories
carbohydrate: 35.3 g
cholesterol: : -
fat: 8.8 g
fiber: 0.6 g
protein: 2.2 g
saturatedFat: 2.2 g
servingSize: -
sodium: 136.4 mg
sugar: 15.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine flour, ginger and salt and set aside.

  2. In a large bowl, cream shortening and sugar. Beat in the molasses. Gradually blend in the dry ingredients. Cover and chill for four hours.

  3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.

  4. 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.

  5. Bake for 10-12 minutes until lightly colored and firm to the touch. Cool cookies on wire racks.

Recipe Yield

3 - 4 dozen

Recipe Note

Rolled ginger snaps.

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