These are a chewier, sweeter version of traditional ginger snaps. A great cookie for tea or coffee.
Preheat oven to 375 degrees. Sift dry ingredients together in bowl. In a separate large bowl, mix butter and sugar until creamy. Add and beat in molasses and egg. Mix in dry ingredients with wet ingredients. Stir in candied ginger pieces. Chill dough one hour. Form dough into 1 inch balls. Roll dough balls in granulated sugar. Place on non-stick cookie sheet roughly 2 inches apart. Bake 8-10 minutes. Remove while still soft and let cool. Makes 3 dozen cookies
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Serving Size: 1 Serving (34g) | ||
Recipe Makes: 36 Servings | ||
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Calories: 139 | ||
Calories from Fat: 36 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 16.6mg | 5 % | |
Sodium 172.9mg | 6 % | |
Potassium 36.4mg | 1 % | |
Total Carbohydrate 25.4g | 7 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 25.1g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 139
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