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Easy Ginger Snaps Recipe
|Whole wheat pastry flour||1 1⁄2 Cup (24 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
|Ginger||1 1⁄2 Teaspoon|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Molasses||3 Tablespoon (Old Fashioned)|
Serving size: Complete recipe
Calories 1292 Calories from Fat 486
% Daily Value*
Total Fat 55 g84.8%
Saturated Fat 30.9 g154.7%
Trans Fat 0 g
Cholesterol 332.4 mg
Sodium 992.2 mg41.3%
Total Carbohydrates 182 g60.7%
Dietary Fiber 17 g68.2%
Sugars 80.3 g
Protein 23 g46.9%
Vitamin A 33% Vitamin C 0.63%
Calcium 62.6% Iron 50.8%
*Based on a 2000 Calorie diet
With a pastry blender, cut in butter until mixture resembles crumbs.
Add the egg and molasses and stir well with a fork.
Let chill one half hour.
Preheat oven to 375°.
Flour a pastry cloth well and with a covered, well-floured rolling pin, roll the dough out about 1/8 inch thick.
Cut with small round cookie cutter, and place on a greased baking sheet.
Bake for 5 to 10 minutes or until done.
Remove immediately to a wire rack for cooling.