Ingredients for Nabisco's Old Fashioned Gingersnaps By Todd Wilbur
- Dark Brown Sugar
- Sugar
- ½ cup (113g) molasses
- ½ cup (113g) vegetable shortening
- ¼ cup (57g) unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- All Purpose Flour
- 1 teaspoon baking soda
- Ground Ginger
- ½ teaspoon salt
- Ground Cinnamon
- Ground Cloves
- 2-3 tablespoons water (optional)
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How to Make Nabisco's Old Fashioned Gingersnaps By Todd Wilbur
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (200g) packed light brown sugar, ½ cup (100g) granulated sugar, ½ cup (113g) molasses, ½ cup (113g) vegetable shortening, ¼ cup (57g) unsalted butter, 1 large egg, and 1 teaspoon vanilla extract until light and fluffy.
- In a separate large bowl, whisk together 3 cups (375g) all-purpose flour, 1 teaspoon baking soda, 2 tablespoons 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. Add 2-3 tablespoons of water, one tablespoon at a time, if needed to achieve a slightly stiff dough.
- Roll level tablespoons of dough into 1-inch balls. Place on the prepared baking sheets, leaving about 2 inches between each cookie.
- Gently flatten each ball to about ⅛-inch thickness using the bottom of a glass or a fork.
- Bake for 10-14 minutes, or until the edges are nicely browned and the cookies are crisp. Let cool completely on the baking sheets before serving.
- Enjoy these addictive gingersnaps with a glass of milk or your favorite beverage!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
164g
Fat
11g
Carbs
22g
