Ginger Snaps II


These cookies are no fail and taste so good!

Original recipe makes 3 dozen


3/4 cup shortening
1 cup white sugar
1/4 cup light molasses
1 egg
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt


  1. Cream together shortening and sugar, add egg and beat until fluffy. Stir in molasses and mix well.
  2. Sift all dry ingredients-twice, then add to molasses mixture and mix well
  3. Using a cookie scoop or spoon scoop out spoonfuls of dough and form into round balls. Roll tops of balls in sugar.
  4. Place the round balls on a cookie sheet, these cookies flatten as they bake.
  5. Bake for exactly 9 minutes in a preheated 350 degree (175 degree C) oven. Remove from baking sheet and cool.


Calories: 187 kcal
Carbohydrates: 25.3 g
Cholesterol: 12 mg
Fat: 9 g
Fiber: 0.5 g
Protein: 1.8 g
Sodium: 210 mg