Serves: 48
1. Heat oven to 375°.
2. Beat brown sugar, shortening, molasses and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar.
3. Lightly grease cookie sheet with shortening or spray with cooking spray.
4. Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. Place balls, sugared sides up, about 3 inches apart on cookie sheet.
5. Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheet to wire rack.
*If using self-rising flour, decrease baking soda to 1 teaspoon and omit salt.
No-Stick Molasses
Before measuring molasses, spray the measuring cup with cooking spray the molasses will come out of the cup much easier. This method also works great for maple syrup, corn syrup and honey.
NUTRITION FACTS: 1 Cookie Calories 70 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 5mg Sodium 70mg Carbohydrate 1g (Dietary Fiber 0g) Protein 1g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 2% DIET EXCHANGES: 1/2 Starch 1/2 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Gingersnaps recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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