Gingersnaps II recipe

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Ingredients

1 cup packed brown sugar
¾ cup shortening
¼ cup molasses
1 egg
2 ¼ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon salt
⅓ cup granulated sugar for decoration

Nutrition Info

158.4 calories
carbohydrate: 23.4 g
cholesterol: 7.8 mg
fat: 6.7 g
fiber: 0.4 g
protein: 1.5 g
saturatedFat: 1.7 g
servingSize: -
sodium: 136.2 mg
sugar: 13.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 dozen

Recipe Note

Sugar topped spice cookie.

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