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Double Ginger Crinkle Cookies
By green_sleeves on October 03, 2005
Photo by Sharon123
1 Reviews
- Prep Time: 15 mins
- Total Time: 23 mins
- Serves: 12, Yield: 2.5 dozen
Photo by Sharon123
About This Recipe
"A tasty ginger cookie with chopped candied ginger I copied from a forum."
Ingredients
- 3/4 cup shortening
- 1 cup sugar
- 1 large egg
- 1/4 cup molasses
- 2 cups flour
- 1/4 teaspoon salt
- 1/2 cup candied ginger, finely chopped
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon clove
- 2 tablespoons sugar, for rolling dough
Directions
- In large bowl, cream shortening and sugar; add molasses and egg.
- Combine the rest in a bowl (except granulated sugar) and mix together.
- Add to creamed mixture.
- Shape into 1-inch balls and roll in sugar.
- Place 2-inches apart on ungreased baking sheets.
- Bake at 350° for 8- 10 minutes or until golden.
- Do not over bake! They should be slightly soft when removed from the oven.
- Let cool in pan for a few minutes before removing to a rack to cool.
- Use a 1 Tbsp cookie scoop to shape them.
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Double Ginger Crinkle Cookies (cont.)
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (64 g)
Servings Per Recipe: 12
- Amount Per Serving
- %
- Calories 290.7
- Calories from Fat 121
- 41%
- Amount Per Serving
- %
- Total Fat 13.4g
- 20%
- Saturated Fat 3.3g
- 16%
- Cholesterol 17.6mg
- 5%
- Sugars 22.7 g
- Sodium 57.9mg
- 2%
- Total Carbohydrate 40.5g
- 13%
- Dietary Fiber 0.7g
- 3%
- Sugars 22.7 g
- 91%
- Protein 2.7g
- 5%
Reviews
-
"These were tasty little gems! I made up my own candied ginger (recipe#123111] to make these cookies. I halved the recipe and they turned out nice and not too dry! Thank you!"
By Sharon123 on October 10, 2005 | 210848
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