Crispy Gingersnaps

4.7
(155)

A thin, spicy gingersnap cookie.

24
24
24
24
Prep Time:
10 mins
Cook Time:
12 mins
Total Time:
22 mins
Servings:
36
Yield:
3 dozen

Ingredients

  • ¾ cup shortening

  • 1 cup white sugar

  • 1 egg

  • ¼ cup molasses

  • 2 cups all-purpose flour

  • 2 teaspoons baking soda

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 tablespoon ground ginger

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

  2. In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.

  3. Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

Nutrition Facts (per serving)

94 Calories
5g Fat
13g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 94
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 6%
Cholesterol 5mg 2%
Sodium 105mg 5%
Total Carbohydrate 13g 5%
Dietary Fiber 0g 1%
Total Sugars 7g
Protein 1g
Calcium 7mg 1%
Iron 1mg 3%
Potassium 45mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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