Gingersnaps
Crisp edges, soft middles, and cozy spice in every bite. Molasses, ginger, and cinnamon make these gingersnaps taste like home. Roll the dough in sugar, bake until the tops crack, and watch them disappear.
Author: Real Life of Lulu
Meal Type: Milk Free
Cuisine: American
Difficulty: EASY
Prep. Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 36 Cookies
Calories: 102 kcal per serving
Ingredients
- ¾ cups - Shortening
- 1 cup - Sugar
- 1 - Egg
- ¼ cups - Molasses
- 2 cups - Flour
- 2 teaspoons - Baking Soda
- ½ tsp - Salt
- 1 tbsp - Ginger
- 1 tsp - Ground Cinnamon
- Sugar
Instructions
- Preheat the oven to 350℉. Grease a cookie sheet and set aside.
- In a large mixing bowl, cream the shortening and sugar.
- Beat in the egg and molasses.
- In a separate bowl, sift the flour, baking soda, salt, ginger, and cinnamon.
- Stir the flour mixture into the shortening mixture, blending thoroughly.
- Shape the dough into 1-inch balls and roll in the extra sugar.
- Place them on the prepared cookie sheet and press with the bottom of a glass to flatten the cookies slightly.
- Bake at 350℉ for 12-15 minutes.
Nutrition
Energy: 102 kcal | Total Fat: 5 g | Saturated: 1 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 5 mg | Total Carbs: 14 g | Fiber: 0 g | Sugars: 9 g | Proteins: 1 g | Sodium: 96 mg | Polyunsaturated: 1 g | Monounsaturated: 2 g
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