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Gingersnap Cookies
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 56 - Change
Nutritional Facts
Servings Per Recipe: 56

Amount Per Serving
Calories 36
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 5mg
Sodium 50mg
Total Carbohydrate 8g
Dietary Fiber 0g
Sugars 4g
Protein 1g
Vitamin A  2%Vitamin C  0%
Calcium  1%Iron  2%
Potassium  1%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Gingersnap Cookies

Recipe Tags: Cookie Recipes

Date Added: January 10, 2021


9 Tablespoons Margarine softened
3/4 Cup Light Brown Sugar packed
1/4 Cup Light Molasses unsulfured
1 Egg beaten
2 Cups All-Purpose Flour sifted
1 Teaspoon Baking Soda (dissolved in a little warm water)
1 Teaspoon Ground Cinnamon to taste
1 Teaspoon Ground Ginger (up to 3/4)
1/2 Teaspoon Ground Cloves (optional)
1/2 Teaspoon Dry Mustard optional
1/4 Teaspoon Pepper fresh ground
3 Tablespoons Sugar (2 oz)
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1. Beat margarine and brown sugar until fluffy in large bowl; mix in molasses and egg.

2. Mix in combined flour, baking soda, spices, dry mustard, and pepper.

3. Refrigerate, covered, 2 to 3 hours. Measure granulated sugar into pie pan or shallow bowl.

4. Drop dough by tsp fulls into sugar and roll into balls (dough will be sticky).

5. Place cookies on greased cookie sheets; flatten with fork or bottom of glass.

6. Bake at 350 until firm to touch, 8 to 10 minutes.

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Dietary Notes:
This recipe is very low-sodium with 50.29mg per serving, low-fat with 0.21g per serving, low-saturated fat with 0.09g per serving, low-cholesterol with 4.75mg per serving and low-calorie with 35.57 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Sulfites, Natural Sweeteners, Mustard allergies.
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