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Created by:
Lynne Feifer
Ginger Molasses Snickerdoodles
Course
Cookies, Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
14
minutes
minutes
Total Time
34
minutes
minutes
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32
cookies
These Ginger Molasses Snickerdoodles are chewy cinnamon sugar cookies with the addition of ginger and molasses - the perfect Snickerdoodle for the holidays!
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Equipment
Mixing bowls
Mixer
Baking Sheet
parchment paper
Ingredients
1x
2x
3x
▢
2 ¾
cups
all-purpose flour
▢
2
teaspoons
cream of tartar
▢
1
teaspoon
ground ginger
▢
1
teaspoon
baking soda
▢
½
teaspoon
salt
▢
½
cup
shortening
▢
8
tablespoons
unsalted butter
room temperature
▢
1 ½
cups
sugar
plus 3 tablespoons divided
▢
3
tablespoons
molasses
▢
1
large egg
▢
1
tablespoon
ground cinnamon
Instructions
Preheat oven to 350 degrees F. and prepare a baking sheet by lining it with parchment.
Into a medium bowl, sift together the flour, cream of tartar, ginger, baking soda and salt.
In the bowl of an electric mixer, cream the shortening and butter.
Add the 1 1/2 cups sugar. Cream until light and fluffy, about 5 minutes.
Add the egg and molasses, and mix thoroughly.
In two batches, pour in the dry ingredients and thoroughly combine after each addition.
In a small bowl, mix the tablespoon of cinnamon with the remaining 3 tablespoons of sugar.
using two tablespoonfuls of dough, roll into a ball.
Roll the ball into the cinnamon sugar mixture and place onto the prepared baking sheet. Do not flatten.
Bake for 14 minutes.
Cool on baking sheet for about 3 minutes before transferring to wire rack
Nutrition
Serving:
1
cookie
|
Calories:
138
kcal
|
Carbohydrates:
19
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
13
mg
|
Sodium:
74
mg
|
Potassium:
75
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
96
IU
|
Vitamin C:
1
mg
|
Calcium:
10
mg
|
Iron:
1
mg
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