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Lickety-Split Gingersnaps

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By Betty Crocker Kitchens
Updated Feb 21, 2013
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Lickety-Split Gingersnaps

  • Prep Time 15 min
  • Total 1 hr 5 min
  • Servings 48
  • Ingredients 8
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Ingredients

  • 1 cup packed dark brown sugar
  • 1/3 cup shortening
  • 1/4 cup full-flavor (dark) molasses
  • 1 egg
  • 2 1/2 cups Original Bisquick™ mix
  • 1 1/2 teaspoons ground allspice
  • 1 1/2 teaspoons ground ginger
  • 2 tablespoons granulated sugar

Instructions

  • Step 
    1
    Heat oven to 375°F. In large bowl, mix brown sugar, shortening, molasses and egg with spoon. Stir in Bisquick mix, allspice and ginger.
  • Step 
    2
    On surface sprinkled with Bisquick mix, gently roll dough in Bisquick mix to coat. Divide dough into 4 parts. Shape each part into a roll, 3/4 to 1 inch in diameter and about 12 inches long. On large ungreased cookie sheet, place rolls about 2 inches apart. Sprinkle granulated sugar down centers of rolls.
  • Step 
    3
    Bake 12 to 15 minutes or until set and slightly cracked. Cool on cookie sheet 5 minutes. Cut diagonally into about 1-inch strips. Carefully remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

Nutrition

70 Calories
2 1/2g Total Fat
0g Protein
10g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
70
Calories from Fat
20
Total Fat
2 1/2g
4%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
80mg
3%
Potassium
40mg
1%
Total Carbohydrate
10g
3%
Dietary Fiber
0g
0%
Sugars
6g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 0 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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