Ginger Snaps I

Rolled ginger snaps.

Original recipe makes 3 – 4 dozen


3 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon salt
3/4 cup shortening
1/2 cup white sugar
1 cup molasses


  1. Combine flour, ginger and salt and set aside.
  2. In a large bowl, cream shortening and sugar. Beat in the molasses. Gradually blend in the dry ingredients. Cover and chill for four hours.
  3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
  4. On floured surface, roll out dough to 1/4 inch thickness. Using a 1-3/4 inch cutter, cut into rounds and place 1 inch apart on cookie sheets.
  5. Bake for 10-12 minutes until lightly colored and firm to the touch. Cool cookies on wire racks.


Calories: 227 kcal
Carbohydrates: 35.3 g
Cholesterol: 0 mg
Fat: 8.8 g
Fiber: 0.6 g
Protein: 2.2 g
Sodium: 136 mg