Ginger Snaps

Ginger Snaps

Ginger Snaps

45 minutes

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Details
  • Serving Size:   100
  • Dairy-Free:   True
  • Weight Watchers:   1 Points
Cuisine
  • dessert
Comments
Ingredients
  • 2 teaspoons baking soda
  • 2 eggs
  • 4 1/2 cups flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 4 teaspoons ground ginger
  • 1/2 cup molasses
  • Salt to taste
  • 1 1/2 cups shortening
  • 1/2 teaspoon Sugar
Instructions

Preheat oven to 350 degrees. In a medium bowl, stir together flour, ginger, baking soda, cinnamon, cloves and salt; set aside. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds.

Add the 2 cups sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.Shape into 1-inch balls; roll balls in the 3/4 cup sugar and place 1 1/2 inches apart on baking sheet.

Bake for 8-9 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet for 1 minute and transfer to a wire rack.

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