- Yield : 5.5 dozen
- Prep Time : 1:10 h
- Cook Time : 10m
- Ready In : 1:30 h
Gingersnaps, a cookie variation of gingerbread, are crisp cookies ideal for dunking in coffee or liqueurs.
One 2-inch (2.5 cm) cookie sprinkled with sugar has about 55 calories and less than 10mg of sodium.
Gingersnaps are traditionally rolled in sugar, but I prefer sprinkling a little sugar on each cookie to reduce calories. You can omit the sugar coating if desired.
Other Cookie Recipes
- 3/4 cup (145 g) vegetable shortening
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1/4 cup (60 ml) molasses
- 2 cups (250 g) all purpose flour
- 2 teaspoons (10 ml) baking soda
- 1/2 teaspoon (2.5ml) ground cinnamon
- 1 tablespoon (15 ml) ground ginger
- Granulated sugar for sprinkling
Method of Preparation
Using a fork or whisk combine flour, baking soda, and spices. Set aside.
Using a hand or stand mixer on medium speed, cream shortening and gradually add sugar mixing until light and fluffy. Stir in egg and molasses on low to medium speed.
On low speed, add one-forth (1/4) of the flour mixture, mix until smooth, and repeat after each addition. Cover and chill dough at least one hour or overnight.
Arrange oven racks in lower and middle positions, and preheat oven to 375°F (190°C). Line at least three 12x18-inch baking sheets with parchment paper or lightly spray with cooking spray.
Shape chilled dough into 3/4-inch balls and place about 2-inches apart on baking sheets. Slightly sprinkle each ball with granulated sugar and bake 10 minutes.
Remove from oven, cool 2 to 3 minutes and transfer cookies to wire racks to cool completely.
This information is per serving.
Calories from Fat20
Serving Size:1 2-inch cookie (13 g)