Soft and Chewy Gingersnaps

May 07, 2013

These gingersnaps are a far cry from what you get at the grocery store. They are soft, chewy and sweet. We love them crumbled over ice cream and drizzled with caramel sauce, but my favorite way to eat them is hot out of the oven.

3/4 cup shortening
1/4 cup molasses
2 1/4 cups sifted flour
1/2 tsp. salt
1 tsp. cinnamon
1 cup brown sugar
1 egg
2 tsp. baking soda
1 tsp. ginger
pinch of cloves
white sugar for rolling the cookies in

Preheat the oven to 375°. Cream the shortening, brown sugar, molasses and egg. Add the dry ingredients and mix well. Form into small balls about the size of a walnut and roll in sugar. Bake for 8-10 minutes.
See the full directions on my site

Nutritions

Calories
147

Sodium
160mg
6% DV

Fat
5g
8% DV

Protein
1g
2% DV

Carbs
20g
7% DV

Fiber
0.7g
2% DV

Baked