Gingersnaps II ERIN CAROL reviews online

Gingersnaps II


ERIN CAROL

Sugar topped spice cookie.

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Edition Details

Author

ERIN CAROL

Cooking method

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.

Number of persons

24

Calories

158

Fats

6.7 g

Carbohydrate

23.4g

Protein

1.5 g

Cholesterol

8 mg

Sodium

136 mg

Ingredients Gingersnaps II

1/4 teaspoon salt
1/4 cup molasses
1 teaspoon ground cinnamon
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 cup packed brown sugar
1/2 teaspoon ground cloves
3/4 cup shortening
1 teaspoon ground ginger
1/3 cup granulated sugar for decoration

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