Gingersnaps IV

Gingersnaps IV

2

"These are great dunked in milk or served with tea."

Ingredients

servings 106 cals
Serving size has been adjusted!

Original recipe yields 36 servings

Adjust

Nutrition

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  1. Preheat oven to 375 degrees F. Grease 2 baking sheets.
  2. In large bowl, cream shortening, brown sugar, egg, and molasses. Slowly mix in flour, ginger, cinnamon, cloves and salt. Mix until well blended.
  3. Pinch off 1 inch sized pieces of dough and roll into balls. Roll in sugar and place 2 inches apart on cookie sheets. Flatten cookies slightly using the bottom of a glass. Bake for 10 to 12 minutes. Let cool on wire racks.
  • profile image

Your rating

Cancel
Submit

Reviews

2
  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

These were a disappointment. My concept of gingersnaps is a rather flat, crispy cookie with a lot of "snap" when you bite into them. These exit the oven with the same shape as you put them in wi...

Very salty, They just don't taste like traditional gingersnaps.