Ginger Snaps
Nutrition
Calories: 111 kcalCarbohydrates: 19 gProtein: 5 gFat: 11 gSaturated Fat: 8 gCholesterol: 7 mgSodium: 68 mgFiber: 4 gSugar: 13 gVitamin A: 0.275 IUCalcium: 20 mgIron: 8 mg
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp black pepper
- 1/4 tsp salt
- 3/4 cup shortening
- 1 cup sugar
- 1/4 cup molasses
- 1 whole egg lightly beaten
Instructions
- Preheat oven to 375°. Lightly grease cookie sheet(s).
- Sift together flour, ginger, baking powder, baking soda, black pepper, and salt. Set aside.
- In a large bowl, combine shortening and sugar, beating on high speed with an electric mixer until light and fluffy. Stir in molasses and egg. Blend sifted mixture into creamed mixture, in 3 parts. Stir in or use mixer on low speed. Cover dough and refrigerate for at least an hour, preferably 2 to 3 hours.
- Form 1-inch balls and roll in granulated sugar. Place on lightly greased cookie sheet about 2 inches apart. Flatten with the bottom of a glass dipped in sugar to about 1/4-inch thick.
- If desired, divide dough and roll a portion on lightly floured board 1/4-inch thick and cut with cutters, such as classic gingerbread boys or girls. Repeat, using remaining dough. Refrigerate unused portion until ready to shape.
- Bake 8 to 10 minutes, or until golden around edges. Remove from pans immediately and cool on wire racks.