Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 113.4
- Total Fat: 5.4 g
- Cholesterol: 9.9 mg
- Sodium: 125.9 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 0.3 g
- Protein: 1.1 g
View full nutritional breakdown of Grandma's Ginger Snaps calories by ingredient
Grandma's Ginger Snaps
Submitted by: MB_MAMA
Number of Servings: 30
Ingredients
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2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening (applesauce can replace shortening)
1 cup white sugar
1 egg
1/4 cup molasses
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Place 2 inches apart on an ungreased baking sheet.
4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Number of Servings: 30
Recipe submitted by SparkPeople user MB_MAMA.
2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Place 2 inches apart on an ungreased baking sheet.
4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Number of Servings: 30
Recipe submitted by SparkPeople user MB_MAMA.
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Member Ratings For This Recipe
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Incredible!
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Very Good
Very tasty! I should have made high-altitude adjustments, though, as my first batch all ran together and made a solid sheet of gingerbread, lol. I added about 1/3 C of flour to the rest of the recipe and made almost 2 and a half dozen more, perfect, beautiful and yummy ginger snaps! - 2/22/11
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