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Irish Ginger Snaps

Irish Ginger Snaps

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Linda G.

I really liked these as a child and my family loves them now. Easy to make and tasty.

Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 87 kcal
  • 4%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream sugar, egg, salt and shortening together. Add flour, baking soda and spices. Mix well. Roll teaspoonfuls of dough into balls and roll the balls in sugar.
  3. Bake at 350 degrees F (175 degrees C) for 5 to 6 minutes.
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Reviews

THELAWRENCES
52
9/9/2003

These were great! After reading the other reviews, I used softened butter instead of shortening, and used a small cookie scoop to shape them. I also rolled them in raw sugar - larger crystals with a beautiful golden color. Took them to a gathering and got rave reviews. They looked store-bought, but tasted just right, crisp without being hard and crunchy! I did have to bake them about 12 minutes on my stones.

Susan Sunderman
35
12/31/2003

These were very good. The only thing that I would do differently next time is to cut back on the shortening. 3/4 C seemed to make the cookies taste a bit greasy. Perhaps 1/2 C may work.

MRS_KNEAR
33
11/27/2005

Yummy! I followed the instructions to make the shortening equal to butter (added 4 tbs. water) and doubled the ginger. It rolled perfectly without sticking to my hands. I wasn't sure if I'd have enough left to make cookies as I couldn't stop pinching the dough! Will definitely be making again!