Gingersnaps
by kknott4957
best gingersnaps ever
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INGREDIENTS
INSTRUCTIONS
Preheat over to 325 degrees. Cream butter, sugar, brown sugar. Add egg, vanilla, molasses and blend well. Stir together flour, baking soda, spices and add to creamed mixture and blend well. Refrigerate for 1 hour.
Shape dough into 3/4 to 1 inch balls and roll in granulated sugar. Place balls about 1 inch apart on ungreased cookie sheets.
Bake 12-15 minutes. The cookies will puff uf but will soon flatten out, get darker, and show some crackling on top. Let the cookies cool slightly on the cookie sheet and then transfer to wire racks to finish cooling.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Dozen (256g) | ||
| Recipe Makes: 4 | ||
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| Calories: 988 | ||
| Calories from Fat: 174 (18%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 19.3g | 26 % | |
| Saturated Fat 11.5g | 57 % | |
| Monounsaturated Fat 5g | ||
| Polyunsanturated Fat 1.1g | ||
| Cholesterol 98.6mg | 30 % | |
| Sodium 477.2mg | 16 % | |
| Potassium 390.6mg | 10 % | |
| Total Carbohydrate 197.6g | 58 % | |
| Dietary Fiber 2.4g | 10 % | |
| Sugars, other 195.2g | ||
| Protein 9.6g | 14 % | |
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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: 988
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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