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Gingersnaps II Recipe

Recipe by: ERIN CAROL

"Sugar topped spice cookie."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Beat together brown sugar, shortening, molasses, and egg. Stir in flour, baking soda, cinnamon, ginger, cloves, and salt. Cover and refrigerate at least 1 hour.
  • 2Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet lightly.
  • 3Shape dough by rounded teaspoons into balls. Dip tops into white sugar. Place balls, sugar sides up, about 3 inches apart on the cookie sheet.
  • 4Bake 10 to 12 minutes, or just until set. Cool on wire racks.
Ingredients
  • 24 servings
  • 158 cals
  • 1 cup packed brown sugar
  • 3/4 cup shortening
  • 1/4 cup molasses
  • 1 egg
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar for decoration
Nutrition

Amount per serving ( 5 total)

  • Calories:
    158
    8%
  • Fat:
    6.7
    10%
  • Carbs:
    23.4
    8%
  • Protein:
    1.5
    3%
  • Cholesterol:
    8
    3%

Based on a 2,000 calorie diet

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