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Gingersnap Strips Recipe

Recipe by: KOKO4

"I have been making these spicy cookies for about 30 years, and they are always a hit! I have tweaked the recipe over the years, and they are truly addictive!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook12 m
  • Ready In32 m
  • 1Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper, or you may use ungreased cookie sheets.
  • 2In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and molasses. Combine the flour, baking soda, salt, cinnamon, ginger and cloves; stir into the batter until it forms a dough. The dough may seem a bit crumbly, but that is ok. Keep mixing and it will come together.
  • 3Remove dough from the bowl, and knead for a few turns. Pat out into a square, and divide into 6 equal pieces. Roll each piece out into a 12 inch long log. Place 3 logs onto each cookie sheet. Wet the tops of the logs with a little bit of water using your fingertips, then sprinkle with sugar.
  • 4Bake for 10 to 12 minutes in the preheated oven. Allow the cookies to cool for a couple of minutes, then slice the bars diagonally into 1 inch pieces using a knife or pizza cutter. Remove from cookie sheets to cool on wire racks. When completely cool, store in an airtight container at room temperature.
Ingredients
  • 60 servings
  • 56 cals
  • 3/4 cup shortening
  • 1 cup white sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
Nutrition

Amount per serving ( 5 total)

  • Calories:
    56
    3%
  • Fat:
    2.7
    4%
  • Carbs:
    7.6
    2%
  • Protein:
    0.5
    1%
  • Cholesterol:
    3
    1%

Based on a 2,000 calorie diet

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