Sylvias Gingersnaps Recipes
GINGERSNAPS
Friends and neighbors look for these old-time cookies on the goody trays I make for them every holiday. They're irresistible for dunking into milk, and they bring back a nostalgic spicy flavor of Christmases past. —Elizabeth Flatt, Kelso, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- Cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together the next 6 ingredients; gradually beat into creamed mixture, and mix well. Refrigerate, covered, for at least 4 hours., Preheat oven to 350°. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 in. apart on lightly greased baking sheets., Bake until edges are lightly browned and tops are set and starting to crack, 8-10 minutes. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 69mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
SYLVIA'S GINGERSNAPS
Great cookies, bake them less for a softer chewy cookie, or bake them a little longer for a snappy, milk dunking cookie. Also can try adding a dash of all spice for a little different taste.
Provided by CookingMonster
Categories Drop Cookies
Time 20m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Mix margarine and sugar well.
- Add eggs one at a time, beating after each, add molasses and rest of ingredients.
- Roll into balls and dunk in granulated sugar, press onto pan a bit.
- Bake at 350°F for 10 minutes.
- 4 dozen mix.
Nutrition Facts : Calories 111.2, Fat 3.2, SaturatedFat 0.6, Cholesterol 8.8, Sodium 121.2, Carbohydrate 19.6, Fiber 0.3, Sugar 10.2, Protein 1.4
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