Prep Time: 10 mins | Cook Time: 12 mins | Total Time: 22 mins | Yield: 24 Servings
I will never get tired of recommending this spectacular recipe to my friends, and that includes you! Oh, man, you are so in for a treat! With this very minimal set of ingredients, you will surely have the best cookies ever! Feel free to add more ingredients if you wish. Have a blessed day, friends, and I hope you all love and appreciate this recipe today. Don’t forget to share this recipe with your peers as well. Enjoy!
Ingredients:
1 large Egg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 c shortening
1/2 teaspoon ground nutmeg
2 1/2 c all-purpose flour
2 teaspoons baking soda
3/4 c packed light brown sugar
granulated sugar for rolling cookies
1/4 teaspoon salt
1/2 c molasses
Directions:
Add the sugar and shortening into a mixing bowl. Beat until well mixed.
Add the molasses and egg, then beat until well mixed.
In a separate mixing bowl, add baking soda, flour, spices, and salt. Whisk until well mixed.
Add the flour mixture into the bowl with the cream mixture. Stir until well mixed.
Place it inside the fridge to chill for about 1 hour.
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Line with parchment paper a baking sheet.
Form small balls out of the chilled dough.
Coat each ball with granulated sugar.
Arrange the balls onto the prepared baking sheet. Make sure to leave a space between each cookie dough.
Place them inside the preheated oven and bake for about 8 to 12 minutes or until done.
Remove from the oven and allow the cookies to rest completely at room temperature.
Serve and enjoy!
Nutrition Facts:
Calories: 136.4 | Protein: 2g 4% | Carbohydrates: 18g 6% | Dietary Fiber: 1g 4% | Sugars: 8.5g | Fat: 5.9g 9% | Saturated Fat: 3.4g 17% | Cholesterol: 23.9mg 8% | Vitamin A Iu: 171.3IU 3% | Niacin Equivalents: 0.9mg 7% | Vitamin C: 0.1mg | Folate: 13.4mcg 3% | Calcium: 11.4mg 1% | Iron: 0.7mg 4% | Magnesium: 13.8mg 5% | Potassium: 78.2mg 2% | Sodium: 76.4mg 3% | Thiamin: 0.1mg 10% | Calories From Fat: 53.1
