Gingersnaps III

Gingersnaps III

11 Reviews 1 Pic
willi b
Recipe by  willi b

“A small and tender spice cookie, this cookie is an excellent tea time treat.”

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Ingredients

Adjust Servings

Original recipe yields 5 dozen

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Directions

  1. 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.
  2. Mold into walnut-sized balls, and roll in sugar. Place on greased cookie sheets.
  3. Bake at 350 degrees F (175 degrees C) for 7 to 8 minutes. Baking them longer will make them less soft, but still chewy.

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Reviews (11)

Rate This Recipe
naples34102
17

naples34102

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 trays I gave them a drizzle of white chocolate which was the perfect complement both in taste and presentation.

Meg Elisabeth
3

Meg Elisabeth

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 ginger. Overall, though, very fluffy and very delicious.

tandreac
3

tandreac

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!

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Nutrition

Amount Per Serving (30 total)

  • Calories
  • 121 cal
  • 6%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 17.4 g
  • 6%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

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