Zutaten für Grandma's Ginger Snaps
- Flour
- Cinnamon
- Ginger
- Baking Soda
- Salt
- 1 cup (2 sticks) shortening
- White Sugar
- 1 large egg
- ½ cup molasses
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Zubereitung von Grandma's Ginger Snaps
- Preheat oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) shortening and ¾ cup packed brown sugar until light and fluffy.
- Beat in 1 large egg.
- Stir in ½ cup molasses.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon 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 each ball in granulated sugar.
- Place the balls onto ungreased baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
- Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
64g
Fat
8g
Carbs
8g
