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Snappy Ginger Strips

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Want homemade cookies but need a quick way to make them? Try cookies strips for fast and easy shaping.

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(8 Ratings)

8 Ratings

5 spoons 75%

4 spoons

3 spoons

2 spoons 12%

1 spoons 12%

Member Reviews (2)

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PREP TIME
20 Min
TOTAL TIME
35 Min
SERVINGS
56

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

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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.

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Expert Tips

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

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Cookie)

Calories 50

(Calories from Fat 20),

Total Fat 2g

(Saturated Fat 0g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 55mg;
Total Carbohydrate 8g

(Dietary Fiber 0g,
Sugars 4g),

Protein 0g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 0.00%;
Calcium 0.00%;
Iron 0.00%;

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 Choices:

1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 2 of 2 Reviews View All

Posted 12/4/2007 9:51:52 AM REPORT ABUSE tinabartram said:

Rating:

These cookies have been a family tradition of ours for 50+ years. They are moist and chewy and perfect for dipping in milk. We make always a double batch because they never last long. They are also great for cookie exchanges as most people are not used to a chewy molasses cookie. The only tip I would add is to sprinkle a little more sugar on them when they are fresh from the oven and before slicing them. Yummy!

This reply was: Helpful Inspiring

Posted 12/19/2006 9:49:50 AM REPORT ABUSE Cindymfa said:

Rating:

The only word I could think of to describe this was foul. I was expecting a nice ginger snap type cookie, but instead was suprised by this monstrosity.

This reply was: Helpful Inspiring