Soft and Chewy Ginger Snaps
Servings 18 cookies
This recipe creates the perfect ginger cookie, spiced with cinnamon, crinkly, and chewy!
Ingredients
- 2 cups flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
- ¾ cup shortening
- 1 cup white sugar plus extra for rolling
- 1 egg
- ¼ cup molasses
Instructions
- Preheat oven to 350°F.
- Cream shortening, sugar, and egg until fluffy. Add molasses and mix well.
- Add remaining ingredients into a separate bowl and whisk well to combine. Add dry mixture to sugar mixture a little at a time until combined.
- Divide dough into 18 pieces, roll each into a ball and roll in sugar.
- Place cookies on an ungreased pan and bake 11-13 minutes
Notes
Makes 18 cookies
Nutrition Information
Serving: 1cookie, Calories: 187, Carbohydrates: 25g, Protein: 2g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 9mg, Sodium: 192mg, Potassium: 89mg, Fiber: 1g, Sugar: 15g, Vitamin A: 14IU, Vitamin C: 1mg, Calcium: 15mg, Iron: 1mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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