Gingersnaps IV recipe
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- 2 ¼ cups all-purpose flour 1 teaspoon ground ginger 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon salt ¾ cup shortening 1 cup packed brown sugar 1 egg ¼ cup molasses ⅓ cup granulated sugar for decoration
Nutrition Info
- 105.7 caloriescarbohydrate: 15.6 gcholesterol: 5.2 mgfat: 4.5 gfiber: 0.3 gprotein: 1 gsaturatedFat: 1.1 gservingSize: -sodium: 69.4 mgsugar: 9.1 gtransFat: : -unsaturatedFat: : -
Directions Gingersnaps IV
Directions
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Preheat oven to 375 degrees F. Grease 2 baking sheets.
In large bowl, cream shortening, brown sugar, egg, and molasses. Slowly mix in flour, ginger, cinnamon, cloves and salt. Mix until well blended.
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.