Ingredients for My Favorite Gingersnaps
- 1 cup (2 sticks) shortening
- ½ cup granulated sugar (for rolling)
- 1 large egg
- ½ cup molasses
- Flour
- Ground Ginger
- Baking Soda
- Ground Cinnamon
- Salt
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How to Make My Favorite Gingersnaps
- Cream together 1 cup (2 sticks) of shortening until light and fluffy.
- Gradually add 1 ½ cups packed light brown sugar, creaming well after each addition.
- Beat in 1 large egg and ½ cup molasses.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll dough into 1-inch balls.
- Roll each ball in ½ cup granulated sugar.
- Place the sugared dough balls onto ungreased baking sheets, leaving about 2 inches between each cookie.
- Bake at 350°F (175°C) for 12-15 minutes, or until the edges are lightly browned and the tops are slightly cracked.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
33g
Fat
6g
Carbs
5g
