Gingersnaps III Recipe - Allrecipes.com

Directions

Cream together shortening and sugar. Mix in molasses and egg. Stir in sifted flour, salt, soda, cinnamon, clove, and ginger. Dough will be soft and a little sticky.
Mold into walnut-sized balls, and roll in sugar. Place on greased cookie sheets.
Bake at 350 degrees F (175 degrees C) for 7 to 8 minutes. Baking them longer will make them less soft, but still chewy.

Nutrition

Amount Per Serving (30 total)

Calories
121 cal
6%

Fat
5.4 g
8%

Carbs
17.4 g
6%

Based on a 2,000 calorie diet

Reviews (11)

Rate This Recipe

naples34102

Dec. 13, 2008

"As a matter of personal preference I used brown sugar rather than white sugar and the results were perfect-a soft yet chewy cookie with tons of flavor. For a more festive look for my Christmas cookie ..." See moretrays I gave them a drizzle of white chocolate which was the perfect complement both in taste and presentation. "

Meg Elisabeth

Nov. 17, 2010

"I substituted one 3.9 ounce carton of applesauce for half of the butter, used 1/2 cup of dark brown sugar and 1/2 cup of white sugar instead of just white, and added 1 teaspoon of freshly-minced ginge..." See morer. Overall, though, very fluffy and very delicious."

tandreac

Jun. 21, 2004

"Love these cookies. They smell and taste soooo good. I substituted becel margarine for the shortening and they turned out perfectly. Love how the sugar makes them sparkle!..." See more"

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