Gingersnaps
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch + cooling
YIELD: about 2 dozen.
Friends and neighbors look for these old-time cookies on the goody trays I make for them every holiday. They're irresistible for dunking into milk, and they bring back a nostalgic spicy flavor of Christmases past. —Elizabeth Flatt, Kelso, Washington
Ingredients
-
1/3 cup shortening
-
1/2 cup sugar
-
1 large egg, room temperature
-
2 tablespoons molasses
-
1 cup all-purpose flour
-
1 teaspoon baking soda
-
1/2 teaspoon ground cinnamon
-
1/2 teaspoon ground cloves
-
1/2 teaspoon ground ginger
-
1/8 teaspoon salt
-
Additional sugar
Directions
-
1.
Cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together the next 6 ingredients; gradually beat into creamed mixture, and mix well. Refrigerate, covered, for at least 4 hours.
-
2.
Preheat oven to 350°. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 in. apart on lightly greased baking sheets.
-
3.
Bake until edges are lightly browned and tops are set and starting to crack, 8-10 minutes. Cool for 2 minutes before removing to wire racks.
Nutrition Facts
1 cookie: 68 calories, 3g fat (1g saturated fat), 8mg cholesterol, 69mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.
© 2024 RDA Enthusiast Brands, LLC