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–+ servings
Karyn Granrud

Crispy Gingersnap Cookies

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Total time4 hours 5 minutes
Preparation time4 hours
Cooking time5 minutes
Servings: 72 cookies
Course: Cookies
Cuisine: American
Ingredients Method

Ingredients
 
 

  • ⅓ cup Molasses
  • ¼ cup Shortening
  • 2 Tbsp Brown Sugar
  • 1 ¼ cup Flour
  • ¼ tsp Salt
  • ¼ tsp Baking powder
  • ¼ tsp Ground cinnamon
  • ¼ tsp Ground ginger
  • ¼ tsp Ground cloves
  • 1 dash of Nutmeg
  • 1 dash of Allspice

Step by Step
 

Start Preparation
  1. Mix the molasses, shortening, and brown sugar until smooth. Add in the remaining ingredients stirring until incorporated. Cover the bowl and refrigerate for at least 4 hours
  2. Take half the batter and place it on a well flowered surface. Lay a sheet of plastic wrap on top and roll to ⅛ inch thickness. Run a thin spatula under the dough to keep it from sticking, but do not flip the batter over.
  3. Cut out 2½ inch to 3 inch (ca. 8 cm) sized circles and place them on a cookie sheet lined with parchment or silicone.
    Place the cookie sheet into the freezer for at least 15 minutes to reduce mishappened cookies.
  4. Preheat the oven to 375° F (180° C) and bake for 5 minutes. If the cookies "swell" during baking, recut them fresh out of the oven, saving the scraps for the crust.
  5. Afterwards, let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack.

Nutrition

Serving: 1 cookieCalories: 20 kcalCarbohydrates: 3 gProtein: 0.2 gFat: 1 gSaturated Fat: 0.2 gPolyunsaturated Fat: 0.2 gMonounsaturated Fat: 0.3 gTrans Fat: 0.1 gSodium: 10 mgPotassium: 26 mgFiber: 0.1 gSugar: 1 gVitamin A: 0.1 IUVitamin C: 0.01 mgCalcium: 5 mgIron: 0.2 mg

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