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Ingredientsservings 106 cals
Original recipe yields 36 servings (3 dozen)
- Preheat oven to 375 degrees F. Grease 2 baking sheets.
- In large bowl, cream shortening, brown sugar, egg, and molasses. Slowly mix in flour, ginger, cinnamon, cloves and salt. Mix until well blended.
- Pinch off 1 inch sized pieces of dough and roll into balls. Roll in sugar and place 2 inches apart on cookie sheets. Flatten cookies slightly using the bottom of a glass. Bake for 10 to 12 minutes. Let cool on wire racks.
Per Serving: 106 calories; 4.5 g fat; 15.6 g carbohydrates; 1 g protein; 5 mg cholesterol; 69 mg sodium. Full nutrition
ReviewsRead all reviews 2
These were a disappointment. My concept of gingersnaps is a rather flat, crispy cookie with a lot of "snap" when you bite into them. These exit the oven with the same shape as you put them in wi...