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Refrigerator Gingersnaps

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Rosina

An eggless wonder. Good with cold milk.

Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 92 kcal
  • 5%
  • Fat:
  • 3.6 g
  • 5%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Sift together flour, baking soda, salt, ginger and cinnamon. Set aside. Mix together until creamy shortening, sugar, and molasses. To this add flour mixture, then bran. Mix until well blended.
  2. On a large sheet of waxed paper or foil, shape the dough into a roll with a diameter of 2 inches. Wrap the roll securely and refrigerate for several hours or overnight.
  3. Fifteen or twenty minutes before baking time, turn on oven to 375 degrees F (190 degrees C).
  4. Slice chilled dough 1/8 inch thick and place on ungreased cookie sheet. Bake for 10 minutes or until done.
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Reviews

MUFFINMARE
10
10/6/2004

Delicious.Very crisp, holds up to dunking in coffee.Perfect ginger cookie.