Crispy Gingersnaps
Description
This simple recipe helps deliver thin, spicy gingersnap cookies you'll be happy to serve at the holiday cookie exchange.
Ingredients
•
3/4 cup shortening
•
1 cup white sugar
•
1 egg
•
1/4 cup molasses
•
2 cups all-purpose flour
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2 teaspoons baking soda
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1 tablespoon ground ginger
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2
In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
3
Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.