Zutaten für Favorite Gingersnaps
- 3/4 cup shortening
- 1 1/2 cups granulated sugar
- 1/4 cup molasses
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup granulated sugar (for rolling)
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Zubereitung von Favorite Gingersnaps
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together the shortening and granulated sugar until light and fluffy.
- Beat in the molasses and egg until well combined.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls.
- Roll the dough balls in the 1/2 cup of granulated sugar.
- Place the gingersnap balls onto ungreased baking sheets, leaving 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are set and the centers are still slightly soft. (Start checking at 12 minutes).
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
447g
Fat
50g
Carbs
54g
