Gingersnaps II

Gingersnaps II

10 Reviews 2 Pics
ERIN CAROL
Recipe by  ERIN CAROL

“Sugar topped spice cookie.”

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Ingredients

Adjust Servings

Original recipe yields 4 dozen

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Directions

  1. Beat together brown sugar, shortening, molasses, and egg. Stir in flour, baking soda, cinnamon, ginger, cloves, and salt. Cover and refrigerate at least 1 hour.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet lightly.
  3. Shape dough by rounded teaspoons into balls. Dip tops into white sugar. Place balls, sugar sides up, about 3 inches apart on the cookie sheet.
  4. Bake 10 to 12 minutes, or just until set. Cool on wire racks.

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Reviews (10)

Rate This Recipe
Kat
4

Kat

So good! Don't know if they're supposed to flatten out, but ours didn't. We do live in Denver though. Hard to stop eating.

MelindaG
4

MelindaG

This is the most wonderful gingersnap recipe ever! My mom made this exact recipe every year when I was growing up. I am so glad to find the recipe again! This makes soft gingersnaps, not the hard ones like you buy in the store. (Although if you want them crispy, just let them sit out for a day!)

momsbest
3

momsbest

This is the best gingersnap recipe I have ever tried. I copied the recipe exactly for this first time. Next time I may increase the spices.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 158 cal
  • 8%
  • Fat
  • 6.7 g
  • 10%
  • Carbs
  • 23.4 g
  • 8%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

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