Maple Gingersnaps

24-36
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In

Recipe: #31118

December 14, 2018



"From my Just Naturally Sweet cookbook by Patricia B. Mitchell. Haven't made them yet. This recipe makes 2-3 dozen, depending on what size you cookie you make."

Original recipe yields 24-36 servings
OK

Nutritional

  • Serving Size: 1 (17.6 g)
  • Calories 55.6
  • Total Fat - 2 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 5.1 mg
  • Sodium - 68.5 mg
  • Total Carbohydrate - 9.3 g
  • Dietary Fiber - 0.7 g
  • Sugars - 5.2 g
  • Protein - 0.7 g
  • Calcium - 6.9 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350°. Combine the dry ingredients. In a separate bowl, beat together the butter, syrup, honey and potato. Stir in dry ingredients until the cookie dough is moist throughout.

Step 2

Drop tablespoons of dough onto greased baking sheets. Bake for 10-12 minutes, or until delicately browned. Wait 5 minutes, then remove cookies from baking sheets to cooling racks using a greased spatula.

Tips & Variations


No special items needed.

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