Tipper Gore's Ginger Snaps

Ingredients

  • 3 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 2 ½ teaspoons ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¾ cup (1 1/2 sticks) butter, at room temperature
  • 2 cups sugar
  • 2 eggs
  • ½ cup molasses
  • 2 teaspoons white distilled vinegar
  • Nutritional Information
    • Nutritional analysis per serving (48 servings)

      106 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 0 grams dietary fiber; 10 grams sugars; 1 gram protein; 15 milligrams cholesterol; 44 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

about 4 dozen cookies

Preparation

  1. Heat oven to 325 degrees.
  2. Mix flour, baking soda, ginger, cinnamon and cloves in large bowl.
  3. In large bowl, beat butter with electric mixer at medium speed until smooth and creamy, 1 minute. Gradually beat in sugar. Beat at medium speed until combined, 2 minutes.
  4. Add eggs, one at a time, beating after each. Beat in molasses and vinegar until combined, 1 minute.
  5. On low speed, beat in flour mixture.
  6. For each cookie, roll 1 rounded tablespoon dough into ball. Place 2 inches apart on ungreased baking sheet. With fork, flatten each, and make cross-hatch pattern.
  7. Bake in oven 15 to 16 minutes, until slightly browned around edges. Remove cookies to rack to cool.

30 minutes

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