Gingersnap Cookies Recipe
Servings: 12
Ingredients
- 9 Tbsp. Margarine, softened
- 3/4 c. Light brown sugar, packed
- 1/4 c. Light molasses
- 1 x Egg
- 2 c. All-purpose flour
- 1 tsp Baking soda
- 1 tsp Grnd cinnamon
- 1 tsp Grnd ginger
- 1/2 tsp Grnd cloves
- 1/2 tsp Dry mustard
- 1/4 tsp Black pepper
- 3 Tbsp. Granulated sugar
Directions
- Beat margarine and brown sugar till fluffy in large bowl; fold in molasses and egg. Fold in combined flour, baking soda, spices, dry mustard, and pepper. Chill, covered, 2 to 3 hrs.
- Measure granulated sugar into pie pan or possibly shallow bowl. Drop dough by tsp fulls into sugar and roll into balls (dough will be sticky). Place cookies on greased cookie sheets; flatten with fork or possibly bottom of glass. Bake at 350 till hard to touch, 8 to 10 min. Cold on wire racks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 12 servings | |
| Calories 243 | |
| Calories from Fat 80 | 33% |
| Total Fat 9.09g | 11% |
| Saturated Fat 1.75g | 7% |
| Trans Fat 1.56g | |
| Cholesterol 16mg | 5% |
| Sodium 219mg | 9% |
| Potassium 155mg | 4% |
| Total Carbs 38.26g | 10% |
| Dietary Fiber 0.7g | 2% |
| Sugars 20.48g | 14% |
| Protein 2.69g | 4% |
