- 1/3 cup shortening
- 1/2 cup sugar
- 1 egg
- 2 tablespoons molasses
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon each ground cinnamon, cloves and ginger
- 1/8 teaspoon salt
- Additional sugar
- 1. In a large bowl, cream the shortening and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, cloves, ginger and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for at least 4 hours.
- 2. Shape tablespoonfuls of dough into balls. Roll in additional sugar. Place 2 in. apart on lightly greased baking sheets. Flatten slightly with a glass.
- 3. Bake at 350° for 8-10 minutes or until edges are lightly browned and tops are set and starting to crack. Cool for 2 minutes before removing to wire racks. Yield: 2 dozen.
2 each: 68 calories, 3g fat (1g saturated fat), 9mg cholesterol, 68mg sodium, 9g carbohydrate (5g sugars, trace fiber), 1g protein
Reviews for Gingersnaps
"First time I ever made these from scratch. They turned out perfect."