Best-Ever Gingersnaps
Yield
30 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
sugar
|
|
2 | cups |
all-purpose flour
|
|
½ | teaspoon |
salt
|
|
1 | teaspoon |
baking soda
|
|
1 | teaspoon |
cinnamon
|
|
1 | teaspoon |
ginger
ground |
|
½ | teaspoon |
cloves, ground
|
|
¾ | cup |
vegetable shortening
|
* |
¼ | cup |
molasses
|
|
1 | each |
eggs
slightly beaten |
|
1 | x |
sugar
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
sugar
|
|
473 | ml |
all-purpose flour
|
|
2.5 | ml |
salt
|
|
5 | ml |
baking soda
|
|
5 | ml |
cinnamon
|
|
5 | ml |
ginger
ground |
|
2.5 | ml |
cloves, ground
|
|
177 | ml |
vegetable shortening
|
* |
59 | ml |
molasses
|
|
1 | each |
eggs
slightly beaten |
|
1 | x |
sugar
|
* |
Directions
Combine 1 cup sugar, flour, salt, soda, and spices; stir lightly.
Cut in shortening to resemble coarse crumbs.
Stir in molasses and egg.
Shape dough into 1 inch balls, and roll them in sugar.
Place on ungreased baking sheets; bake at 350℉ (180℃) for 10 minutes.
Remove from baking sheets immediately.
(Cookies will firm quickly as they cool).