Ingredients for Grandmother's Gingersnaps
- Brown Sugar
- Shortening
- 1/2 cup molasses
- 1 large egg
- All Purpose Flour
- 1 teaspoon baking soda
- Ground Ginger
- Ground Cinnamon
- Ground Cloves
- 1 teaspoon salt
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How to Make Grandmother's Gingersnaps
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, molasses, and egg until light and fluffy. Use an electric mixer for best results.
- In a separate bowl, whisk together the flour, ginger, cinnamon, baking soda, salt, and cloves.
- 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 balls in granulated sugar to coat.
- Place the gingersnap balls 2 inches apart onto the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are firm and lightly golden brown.
- 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
4 g
Sugar
25g
Fat
5g
Carbs
4g
