Ginger Snaps
- Number of Servings: 43
Ingredients
1/2 cup butter, softened1/2 cup white sugar1/2 cup brown sugar6 tablespoons blackstrap molasses.25 cup of egg beaters2 teaspoons baking soda2 cups flour [preferable whole grain]1/2 teaspoon ground cloves1 teaspoon ground ginger1 teaspoon cinnamondash of nutmeg1/2 teaspoon salt1/2 cup chopped crystallized ginger1/4 cup sugar
Preheat oven to 375°F.
Combine softened butter, sugar, molasses and egg.
Using a mixing, beat well.
Stir in crystallized ginger.
Sift dry ingredients together.
Add to wet mixture.
Mix well.
Refridgerate for about 15 minutes.
Form 1 inch balls.
Roll in granulated sugar.
Place on greased cookie sheet, 2 inches apart. Let cool on cookies sheet 2 minutes before moving to wire rack
Bake 8-10 minutes.
Makes 43 cookies if cookie scoop is used to form balls.
Number of Servings: 43
Recipe submitted by SparkPeople user BEHAPPY0201.
Combine softened butter, sugar, molasses and egg.
Using a mixing, beat well.
Stir in crystallized ginger.
Sift dry ingredients together.
Add to wet mixture.
Mix well.
Refridgerate for about 15 minutes.
Form 1 inch balls.
Roll in granulated sugar.
Place on greased cookie sheet, 2 inches apart. Let cool on cookies sheet 2 minutes before moving to wire rack
Bake 8-10 minutes.
Makes 43 cookies if cookie scoop is used to form balls.
Number of Servings: 43
Recipe submitted by SparkPeople user BEHAPPY0201.
Nutritional Info Amount Per Serving
- Calories: 75.6
- Total Fat: 2.3 g
- Cholesterol: 5.7 mg
- Sodium: 92.4 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 0.2 g
- Protein: 0.8 g
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