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.
| Servings30servings |
| Prep Time20minutes |
| Cook Time10minutes |
| Cook Time |
| 10minutes |
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
- â…“ cup cinnamon sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- 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
Instructions
Recipe Notes
Nutritional Information |
