Gingersnap Cookies

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Ohhh snap! Try these delightful homemade gingersnap cookies when you’re craving a comforting sweet treat on a cold winter’s night – a family favorite during the holidays.

Gingersnap Cookies
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Rating: 5
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Gingersnap Cookies Rate Recipe!
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe!
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Servings30servings
Prep Time20minutes
Cook Time10minutes
Cook Time
10minutes
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Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup shortening
  • 1 cup white sugar
  • 1 egg
  • ¼ cup dark molasses
  • cup cinnamon sugar
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Place the shortening 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.
  4. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
  5. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Recipe Notes

Nutritional Information
Per Serving: 101.2 calories; protein 1.1g 2% DV; carbohydrates 15.5g; fat 3.4g; cholesterol 4.2mg; sodium 126.3mg.

Search Recipes by Course or Cuisine!
Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup shortening
  • 1 cup white sugar
  • 1 egg
  • ¼ cup dark molasses
  • cup cinnamon sugar
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Place the shortening 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.
  4. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
  5. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Recipe Notes

Nutritional Information
Per Serving: 101.2 calories; protein 1.1g 2% DV; carbohydrates 15.5g; fat 3.4g; cholesterol 4.2mg; sodium 126.3mg.

 

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