Betty's Gingersnaps
Try these moist and chewy gingersnaps made with canola oil to significantly lower saturated fat content.
Servings
36
servingsCalories
80
kcalIngredients
1/2 cup 1/2 canola oil
1 cup 1 granulated sugar
1 1 egg
1/4 cup 1/4 molasses
1 3/4 cups 1 3/4 all purpose flour
2 tsp 2 ground ginger
1 tsp 1 ground cinnamon
1 tsp 1 baking powder
1 tsp 1 baking soda
1/2 tsp 1/2 salt
1/4 cup 1/4 granulated sugar
Directions
- Preheat oven to 375 °F.
- In mixing bowl, beat canola oil with sugar. Beat in egg and molasses. Add flour, ginger, cinnamon, baking powder, baking soda and salt. Stir until dough is moist. The dough can be quite sticky.
- Using 1 tsp per cookie, shape dough into ball. Roll in sugar. Place on lightly oiled baking sheet and flatten with the palm of your hand. Bake for 12-15 minutes. Let cool on cookie sheets or racks.
Nutrition Facts
36 servings per recipe
Serving Size1 cookie
- Amount Per ServingCalories80
- % Daily Value *
- Total Fat
3.5g
4%
- Saturated Fat 0g 0%
- Cholesterol 5mg 2%
- Sodium 85mg 4%
- Total Carbohydrate
13g
5%
- Dietary Fiber 0g 0%
- Protein 1g 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
