Best Oatmeal Gingersnaps Recipes
OATMEAL GINGERSNAPS
I always get compliments on these delicious chewy cookies. The spicy aroma fills my kitchen when they're baking and never fails to set a warm holiday mood. -Sherry Harke, South Bend, Indiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine the dry ingredients; gradually add to creamed mixture and mix well. Roll into 1-in. balls; roll in additional sugar. , Place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10 minutes or until set (do not overbake). Remove to wire racks to cool.
Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 46mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
OATMEAL GINGERSNAPS
I wanted to make something a little different than the regular ol' gingersnap or gingerbread cookie. This has such a GREAT spice to it and if you like gingersnaps, you should try this! Original recipe from Taste of Home website.
Provided by Traci Coleman
Categories Cookies
Time 1h
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350. In mixing bowl, cream butter and sugar. Add egg and combine well. Add molasses and mix.
- 2. In separate bowl, combine flour, oats, soda, ginger, and cloves.
- 3. Slowly add dry ingredients to the sugar mixture.
- 4. Form into balls and roll in the additional sugar.
- 5. Place on cookie sheet about 3 inches apart. Flatten with bottom of a glass dipped in sugar. Bake 8-10 minutes, being careful not to overbake.
- 6. Remove from cookie sheet and cool on rack.
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