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Ginger snaps

  Soft shortening 3⁄4 Cup (12 tbs)
  Sugar 1 Cup (16 tbs)
  Egg 1
  Molasses 1⁄2 Cup (8 tbs)
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Soda 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground ginger 1 Teaspoon
  Sugar 1⁄4 Cup (4 tbs)

Cream shortening, 1 cup sugar, egg, and molasses.
Combine flour, soda.
Salt, and the next four spices: add to creamed mixture.
Chill dough thoroughly.
Roll into balls the size of small walnuts.
Dip tops In mixture of sugar and cinnamon.
Place, sugar-coated side up, about 3 inches apart on greased cookie sheets.
Sprinkle each cookie with two or three drops of water to produce a crackled surface.
Do not flatten cookies.
Bake at 375° for about 10 to 12 minutes, or until cookies are just set.
But not hard.
Although cookies will puff up In baking, they flatten when removed from the oven.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4056 Calories from Fat 1437

% Daily Value*

Total Fat 163 g250.4%

Saturated Fat 40.7 g203.6%

Trans Fat 20.2 g

Cholesterol 211.5 mg70.5%

Sodium 3857.8 mg160.7%

Total Carbohydrates 622 g207.3%

Dietary Fiber 11.2 g45%

Sugars 344.8 g

Protein 39 g78.6%

Vitamin A 5.4% Vitamin C 4.1%

Calcium 47% Iron 136.2%

*Based on a 2000 Calorie diet

Ginger Snaps Recipe