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Gingersnap Cookies

Desserts, Low Phosphorus, Low Potassium, Low Protein, Low Sodium

Ingredients

Based on 3 dozen servings per recipe.

  • 2 cups Flour
  • 1 tablespoon Ginger (ground)
  • 2 teaspoons Fresh ginger (finely grated)
  • 2 teaspoons Baking soda
  • 1 teaspoon Cinnamon
  • 3/4 cup Shortening or unsalted butter
  • 1 cup Sugar
  • 1 Egg
  • 1/4 cup Dark molasses
  • 1/2 cup Candied ginger (finely chopped)
  • 1/3 cup Cinnamon sugar

Preparation

  1. Preheat oven to 350F.
  2. Sift flour, ginger, baking soda, cinnamon, and salt into mixing bowl.
  3. Stir mixture to blend evenly.
  4. Place the shortening into a different mixing bowl and beat until creamy.
  5. Gradually beat in the white sugar.
  6. Then beat in egg and molasses.
  7. Sift 1/3 of flour mixture at a time into shortening mixture.
  8. Stir to blend.
  9. Mix together until soft dough forms.
  10. Stir in candied ginger.
  11. Pinch off small amounts of dough; roll into 1-inch diameter balls.
  12. Roll each ball in cinnamon sugar and place two inches apart on an ungreased baking sheet.
  13. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.
  14. Cool cookies on a wire rack.
  15. Store cookies in an air-tight container or wrap dough in plastic wrap, freeze, and bake a few at a time later.

About This Recipe

Besides being tasty and crisp these cookies can help with nausea, as ginger is well known to soothe a troubled tummy.

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