Recipe By ERIN CAROL
Rating
Published Apr 30th
Prep - Cook - Additional - Ready In -
Servings 4 dozen Calories 158.4

Sugar topped spice cookie.

Recipe Ingredients

  • 1 cup packed brown sugar
  • ¾ cup shortening
  • ¼ cup molasses
  • 1 egg
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ⅓ cup granulated sugar for decoration

Cooking Directions

  1. 1 Beat together brown sugar, shortening, molasses, and egg. Stir in flour, baking soda, cinnamon, ginger, cloves, and salt. Cover and refrigerate at least 1 hour.
  2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet lightly.
  3. 3 Shape dough by rounded teaspoons into balls. Dip tops into white sugar. Place balls, sugar sides up, about 3 inches apart on the cookie sheet.
  4. 4 Bake 10 to 12 minutes, or just until set. Cool on wire racks.

Nutrition Facts

  • Calories 158.4
  • Carbohydrate 23.4 g
  • Cholesterol 7.8 mg
  • Fat 6.7 g
  • Fiber 0.4 g
  • Protein 1.5 g
  • Saturated Fat 1.7 g
  • Sodium 136.2 mg
  • Sugar 13.6 g

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Reviews

  1. P.E.R.F.E.C.T.!!!!!! i'm on a second run with this recipe and i have triple batched it. they were so good that the 1st batch i made only lasted one sitting. they wouldnt stop eating them......even when i yelled at them and threatened to never make them again. sorry....i couldn't follow through with that threat. THEY ARE - Read more ...
  2. i have finshed making them and want to make following comments: 1) I suggest 4 to 5 tbsps. of ground ginger 1 tsp ground nutmeg 2 tsps ground cloves 1 tbsp cinnamon. 2) recommend 3/4 cup sugar in the recipe and then use 1/4 cup sugar to roll the biscuits in before laying in the - Read more ...
  3. My husband loved these and isn't a fan of gingerbread. These were the first recipe that I've come across that didn't taste too much like molasses. We will be using these for gingerbread cookies come Christmas for sure.
  4. These cookies are excellent and will definitely become a Christmas baking staple! The first time I made them I followed the recipe exactly as printed. The cookies did not flatten out as illustrated rather they remained in little balls and were quite chewy (just how I like them). I just made them again today and - Read more ...
  5. So good! Don't know if they're supposed to flatten out but ours didn't. We do live in Denver though. Hard to stop eating.
  6. Delicious! Best gingersnap recipe I have ever made. I accidentally burnt the first batch but the second batch worked out perfectly.
  7. This is the best gingersnap recipe I have ever tried. I copied the recipe exactly for this first time. Next time I may increase the spices.
  8. This is the most wonderful gingersnap recipe ever! My mom made this exact recipe every year when I was growing up. I am so glad to find the recipe again! This makes soft gingersnaps not the hard ones like you buy in the store. (Although if you want them crispy just let them sit out - Read more ...
  9. This is my favorite ginger snap cookie. I have been making it for years don't know why I didn't review it before. It's soft and chewy a very "full" cookie. Easy to make and always a hit!
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