recipe: Crispy Gingersnaps

Crispy Gingersnaps

Crispy Gingersnaps
Print

Ingredients

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.
No Ratings Yet

You may also like

Add Review