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Snappy Ginger Strips

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  • Prep 20 min
  • Total 35 min
  • Servings 56
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Want homemade cookies but need a quick way to make them? Try cookies strips for fast and easy shaping.
Updated Aug 23, 2005
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Ingredients

  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1/4 cup molasses
  • 1 egg
  • 2 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 4 teaspoons sugar, if desired
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 375°F.
  • 2
    In large bowl, mix 1 cup sugar, the oil, molasses and egg with spoon. Stir in remaining ingredients except 4 teaspoons sugar.
  • 3
    Divide dough in half. Pat half of dough into 14x2-inch strip on ungreased cookie sheet. Cut strip lengthwise in half; separate strips at least 3 inches. Flatten strips slightly with fork dipped in sugar to about 1/2-inch thickness. Sprinkle each strip with 1 teaspoon sugar. Repeat with remaining dough.
  • 4
    Bake 6 to 7 minutes or until edges are light brown and tops appear cracked; cool 2 minutes. Cut each strip crosswise into 1-inch slices; remove from cookie sheet to wire rack. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Drizzle cookies with melted white baking chocolate (or white vanilla baking chips), and sprinkle with chopped crystallized ginger.

Nutrition

50 Calories, 2g Total Fat, 0g Protein, 8g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
50
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
55mg
2%
Potassium
30mg
1%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
4g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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