The ginger lover's gingersnaps! Ground ginger and crystallized ginger make this flavor treat. The cookies are crispy on the outside, with a hint of chewiness inside.
15m
PREP TIME
12m
COOK TIME
155
CALORIES
11
INGREDIENTS
Ingredients
Instructions
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The ginger lover's gingersnaps! Ground ginger and crystallized ginger make this flavor treat. The cookies are crispy on the outside, with a hint of chewiness inside.
15m
PREP TIME
12m
COOK TIME
155
CALORIES
11
INGREDIENTS
Ingredients 24 (2 cookies) Servings
- 2 teaspoons baking soda
- 2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons McCormick Gourmet™ Organic Ground Ginger
- 1 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 3/4 cup shortening
- 1 cup sugar
- 1/4 cup molasses
- 1 egg
- 1/4 cup finely chopped McCormick Gourmet™ Organic Crystallized Ginger
- Additional sugar, for rolling
INSTRUCTIONS
- 1 Preheat oven to 350°F. Mix flour, baking soda, salt and spices in medium bowl. Set aside
- 2 Beat shortening and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in molasses and egg. Gradually stir in flour mixture until well mixed. Stir in crystallized ginger. Shape dough into 1-inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets
- 3 Bake 12 minutes. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in airtight container
NUTRITION INFORMATION
(per Serving)
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Ingredients 24 (2 cookies) Servings
- 2 teaspoons baking soda
- 2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons McCormick Gourmet™ Organic Ground Ginger
- 1 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 3/4 cup shortening
- 1 cup sugar
- 1/4 cup molasses
- 1 egg
- 1/4 cup finely chopped McCormick Gourmet™ Organic Crystallized Ginger
- Additional sugar, for rolling
INSTRUCTIONS
- 1 Preheat oven to 350°F. Mix flour, baking soda, salt and spices in medium bowl. Set aside
- 2 Beat shortening and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in molasses and egg. Gradually stir in flour mixture until well mixed. Stir in crystallized ginger. Shape dough into 1-inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets
- 3 Bake 12 minutes. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in airtight container
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