Ingredients for A Molasses Ginger Snaps
- 3/4 cup molasses
- 1 cup sugar
- 1 egg
- 3/4 cup Crisco shortening
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 2 teaspoons baking soda
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How to Make A Molasses Ginger Snaps
- Preheat oven to 375°F (190°C).
- In a large bowl, combine all ingredients using your hands until well mixed. This is the best way to ensure even distribution of ingredients and optimal chewiness.
- Roll the dough into 1-inch balls.
- Roll each ball in granulated sugar until fully coated.
- Place the dough balls 2 inches apart on lightly greased baking sheets.
- Bake for 8-10 minutes, or until the edges are set but the centers are still soft and chewy. For chewier cookies, bake for the minimum time (8 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
5 g
Sugar
54g
Fat
11g
Carbs
8g
