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My review
Gingersnaps II
ERIN CAROL
"Sugar topped spice cookie."
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Ingredients
servings 158 calsOriginal recipe yields 24 servings (4 dozen)
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- US
- Metric
Directions
{{model.addEditText}} Print- Beat together brown sugar, shortening, molasses, and egg. Stir in flour, baking soda, cinnamon, ginger, cloves, and salt. Cover and refrigerate at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet lightly.
- Shape dough by rounded teaspoons into balls. Dip tops into white sugar. Place balls, sugar sides up, about 3 inches apart on the cookie sheet.
- Bake 10 to 12 minutes, or just until set. Cool on wire racks.
Nutrition Facts
Per Serving: 158 calories; 6.7 g fat; 23.4 g carbohydrates; 1.5 g protein; 8 mg cholesterol; 136 mg sodium. Full nutrition
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Reviews
Read all reviews 12Most helpful
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12/21/2010
So good! Don't know if they're supposed to flatten out, but ours didn't. We do live in Denver though. Hard to stop eating.
12/23/2005
This is the most wonderful gingersnap recipe ever! My mom made this exact recipe every year when I was growing up. I am so glad to find the recipe again! This makes soft gingersnaps, not the h...
2/12/2009
This is the best gingersnap recipe I have ever tried. I copied the recipe exactly for this first time. Next time I may increase the spices.
12/14/2005
This is my favorite ginger snap cookie. I have been making it for years, don't know why I didn't review it before. It's soft and chewy, a very "full" cookie. Easy to make, and always a hit!
8/5/2011
My husband loved these and isn't a fan of gingerbread. These were the first recipe that I've come across that didn't taste too much like molasses. We will be using these for gingerbread cookie...
1/8/2011
These cookies are excellent and will definitely become a Christmas baking staple! The first time I made them, I followed the recipe exactly as printed. The cookies did not flatten out as illus...
3/22/2010
Delicious! Best gingersnap recipe I have ever made. I accidentally burnt the first batch, but the second batch worked out perfectly.
6/18/2018
I have made this recipe several times. Ginger preserves are often hard to come by. Finely chopped ginger root works as a good substitute or just up the ground ginger by a teaspoon or so. Fifteen...
8/10/2014
P.E.R.F.E.C.T.!!!!!! i'm on a second run with this recipe and i have triple batched it. they were so good that the 1st batch i made only lasted one sitting. they wouldnt stop eating them......ev...