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Nutrition Facts
Serving Size 1 2-inch cookies 27g Recipe makes 60 2-inch cookies)
Calories 120
Calories from Fat 46		(38%)
Amount Per Serving		%DV
	Total Fat 5.1g	7%
	Saturated Fat 2.2g	10%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 13mg		4%
Sodium 62mg		2%
Potassium 55mg		1%
Total Carbohydrate 17.8g		5%
	Dietary Fiber 0.3g	1%
	Sugars 10.8g
Protein 1.1g		2%
how is this calculated?

Woodlawn Ginger Cakes

Recipe #181882 | 1¾ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

This is my husband's FAVORITE cookie --- These are best eaten right out of the oven, while they're still warm.

1
Beat butter and shortening until soft. Slowly add and beat in the 2 cups of granulated sugar. Beat in the eggs and molasses.
2
In a second bowl sift flour, baking soda, cinnamon, cloves and ginger; add to creamed mixture, mixing well. Dough will be soft.
3
Refrigerate for about 1 hour or until dough is firm.
4
Preheat oven to 375 degrees. Roll dough into 1-inch balls the roll each in the coarse sugar. Place balls about 3 inches apart on lightly greased cookie sheets. Bake 10-12 minutes, or until slightly cracked on top. Watch carefully toward the end of the cooking time so they don't burn on the bottom. Cool slightly and remove to a wire rack to cool completely.

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