A thin, spicy gingersnap cookie.
Ingredients
- ¾ cup shortening
- 1 cup white sugar
- 1 egg
- ¼ cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 tablespoon ground ginger
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Step 2
In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
Step 3
Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 36 | |
Calories 94 | |
% Daily Value * | |
Total Fat5g | 6% |
Saturated Fat1g | 6% |
Cholesterol5mg | 2% |
Sodium105mg | 5% |
Total Carbohydrate13g | 5% |
Dietary Fiber0g | 1% |
Total Sugars7g | |
Protein1g | |
Calcium7mg | 1% |
Iron1mg | 3% |
Potassium45mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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