Ginger Snaps II

Ginger Snaps II

151

"These cookies are no fail and taste so good!"

Ingredients

{{adjustedServings}} servings 187 cals
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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Cream together shortening and sugar, add egg and beat until fluffy. Stir in molasses and mix well.
  2. Sift all dry ingredients-twice, then add to molasses mixture and mix well
  3. Using a cookie scoop or spoon scoop out spoonfuls of dough and form into round balls. Roll tops of balls in sugar.
  4. Place the round balls on a cookie sheet, these cookies flatten as they bake.
  5. Bake for exactly 9 minutes in a preheated 350 degree (175 degree C) oven. Remove from baking sheet and cool.
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Reviews

151
  1. 176 Ratings

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I made two kinds of ginger snaps - both from this site. The first were "mom's ginger snaps" and the second recipe was this one. Hands down, this one is the better of the two. The only thing I...

Today will be my 6th time making these. They are wonderful!! Men especially seem to like them. When they are in the house, my husband can't keep his hand out of the container. DELICIOUS! Th...

Excellent gingersnaps! These have a great flavor and are addictive. What's more, they are stunning little cookies appearance-wise -- perfectly round, perfectly crackled, very professional lookin...