GINGERSNAPS II

Gingersnaps II image

Sugar topped spice cookie.

Provided by ERIN CAROL

Categories Desserts Cookies Gingersnap Recipes

Yield 24

Number Of Ingredients 11

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

Steps:

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.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet lightly.
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.
Bake 10 to 12 minutes, or just until set. Cool on wire racks.

Nutrition Facts : Calories 158.4 calories, Carbohydrate 23.4 g, Cholesterol 7.8 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1.7 g, Sodium 136.2 mg, Sugar 13.6 g