Ginger Snap Cookies
Soft and chewy ginger snap cookies will make the perfect treat this holiday season.
Servings 24 cookies
Calories 153kcal
Ingredients
- ¾ cup shortening
- 1 cup granulated sugar
- ¼ cup molasses
- 1 egg
- 2 cups all purpose flour
- 3 teaspoons baking soda
- 1 teaspoon cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- 1 teaspoon salt
- 1/3 granulated cup sugar for rolling
Instructions
- Preheat oven to 350 degrees line a baking sheet with parchment paper or a silicone mat.
- In a large bowl add shortening, and sugar, and using a hand mixer mix until combined. Add in molasses and eggs and mix.
- In a medium bowl add flour, baking soda, cinnamon, ginger, cloves, and salt. Add the dry ingredients to the wet ingredients and mix until combined.
- Add the extra 1/3 cup of sugar to a bowl.
- Using a spoon or cookie scoop roll the batter into balls and roll into the sugar and place the balls onto the baking sheet.
- Bake 12-14 minutes, let cool 2-3 minutes then remove to a cooling rack.
Video
Notes
For a crispier cookie bake for a minute or two longer.
Store in an airtight container for 5 days.
Nutrition
Serving: 1g | Calories: 153kcal | Carbohydrates: 22g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 250mg | Sugar: 14g
