Ginger snaps
by MTurney
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INGREDIENTS
INSTRUCTIONS
Preheat oven to 350 degrees.
In a large mixing bowl, mix the dry ingredients. In a separate, medium-sized bowl, mix the wet ingredients (oil, egg and vanilla extract) together.
Add the wet ingredients to the dry ingredients in the large bowl.
Blend with a hand mixer at low speed until fully combined and a stiff crumbly batter is formed.
Measure out each cookie with a tablespoon and flatten out into a round cookie shape by hand or fork if you prefer.
Lay evenly on a sprayed sheet pan/cookie sheet in 6 rows of 4 cookies each.
Bake for 10-12 minutes until lightly browned, rotating the pan halfway through.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (8g) | ||
| Recipe Makes: 24 Servings | ||
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| Calories: 46 | ||
| Calories from Fat: 35 (76%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.9g | 5 % | |
| Saturated Fat 0.3g | 1 % | |
| Monounsaturated Fat 2.4g | ||
| Polyunsanturated Fat 0.9g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0.1mg | 0 % | |
| Potassium 56.5mg | 1 % | |
| Total Carbohydrate 1.8g | 1 % | |
| Dietary Fiber 1g | 4 % | |
| Sugars, other 0.8g | ||
| Protein 1.7g | 2 % | |
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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. |
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Calories per serving: 46
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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