Since I'm a longtime cinnamon fan, I decided to give traditional gingersnaps a different twist. My husband and son agree I spiced them up just right. We live on a ranch overlooking the ocean and also own a machine shop business.
Cinnamon Snaps
Cinnamon Snaps
Prep Time
20 min
Cook Time
10 min
Yield
4-1/2 dozen
Ingredients
- 3/4 cup shortening
- 1 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 2-1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- Sugar
Directions
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls, then roll in granulated sugar.
- Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until cookies are set and tops are cracked. Remove to wire racks to cool.
Nutrition Facts
2 each: 129 calories, 6g fat (1g saturated fat), 8mg cholesterol, 144mg sodium, 18g carbohydrate (10g sugars, 0 fiber), 1g protein.
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