Stubb's Gingersnaps
Source of Recipe
Los Angeles Times
Recipe Introduction
melt-in-your-mouth gingersnaps
List of Ingredients
3/4 cup oil
1 cup sugar, plus extra for rolling
1/4 cup molasses
1 egg
2 cups flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ground ginger
Recipe
Active Work Time: 20 minutes
Total Preparation Time: 1 hour
Heat the oven to 375 degrees. Grease a baking sheet and set aside.
Beat the oil and 1 cup of sugar in a bowl until creamy. Add the molasses and
egg, and beat well.
Sift together the flour, salt, baking soda, cinnamon, cloves and ginger. Add
to the sugar mixture and mix well.
Roll the dough into teaspoon-size balls. Roll the balls in sugar to coat and
place 2 inches apart on the baking sheet. Bake the cookies until cracked and
lightly browned, 12 to 15 minutes.
48 cookies. Each cookie: 72 calories; 63 mg sodium; 4 mg cholesterol; 4
grams fat; 0 saturated fat; 9 grams carbohydrates; 1 gram protein; 0.19 gram
fiber.
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