Ingredients for Granny's Gingersnaps
- 1 cup (2 sticks) shortening
- 1/4 cup granulated sugar, for rolling
- 1 large egg
- 1/2 cup molasses
- All Purpose Flour
- 1 teaspoon baking soda
- Ground Ginger
- Ground Cinnamon
- 1/2 teaspoon salt
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How to Make Granny's Gingersnaps
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the shortening and granulated sugar until light and fluffy.
- Beat in the egg and molasses until well combined.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll rounded teaspoons of dough into balls.
- Dip one side of each ball into the extra 1/4 cup of granulated sugar.
- Place the gingersnaps, sugar-side up, onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly browned and the cookies are set. The cookies will continue to crisp as they cool.
- Let the gingersnaps 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
45 g
Sugar
282g
Fat
57g
Carbs
43g
