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Gingersnaps!
Ingredients
Directions
1
Sift the dry ingredients together in a large bowl.2
Warm the molasses, and mix the molasses, oil and water.3
If the molasses is not warm enough to dissolve into the water, they can all be warmed a little together- the microwave is fine for this.4
Mix the wet ingredients into the dry ingredients.5
The dough should be quite stiff, and not particularly sticky.6
If it is too soft and sticky, add a little more flour.7
Preheat the oven to 350°F.8
Roll out the dough to about 1/4" thick, and cut out with cookie cutters.9
Place cookies on cookie trays which have been lined with parchment paper, or lightly oiled.10
Re-roll and cut the scraps, until the dough is gone.11
Bake for 10 to 14 minutes, until lightly browned and set- they will harden up as they cool.
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Featured Reviews for This Recipe
From: Chef #677196
On Dec 5, 2007
Great recipe. Good flavor and texture not to mention easy. I used entirely whole wheat pastry flour and it turned out great. Thanks Jenny!
From: CraftScout
On Nov 24, 2007
The flavor of these cookies was very very good, but they ended up being a little more like gingerbread than gingersnaps. That may just come from living in Houston, where it is so humid that crackers go stale by going soft.
From: High school musical fan!
On Jul 31, 2004
I made it all by my silf. I rold it in to balls and in sugar all like my cookis.They are soft.
From: * Pamela *
On Sep 28, 2004
Delicious! I love to bake with my kids and it is one of the may TV free activities that we do often. I was about to bake some cookies and realized that I was out of eggs! I did and egg-free search and found this great recipe! I didn't roll these out but rather rolled them into balls and then rolled them in white sugar. The first pan got a little crisp as they did really firm up while cooling, by the second pan I fixed the problem and these cookies were perfection! I look forward to make these again soon--Next time I won't even wait for an egg shortage!-February 28,2004. **edited to add, I made this the right way and cut them into pumpkin and leaf shapes to serve with pumpkin dip Pumpkin Pie Dip. Yummy!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (28g) Recipe makes 30 servings |
||
| Calories 102 | ||
| Calories from Fat 23 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.6g | 4% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 107mg | 4% | |
| Potassium 139mg | 3% | |
| Total Carbohydrate 19.1g | 6% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 10.2g | ||
| Protein 1.3g | 2% | |
| Vitamin A 1mcg | 0% | |
| Vitamin B6 0.1mg | 3% | |
| Vitamin B12 0.0mcg | 0% | |
| Vitamin C 0mg | 0% | |
| Vitamin E 0mcg | 2% | |
| Calcium 22mg | 2% | |
| Iron 0mg | 5% | |
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