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Gingersnaps

3/4 cup shortening

1 cup sugar

1 egg

1/4 cup molasses

2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon salt

Additional sugar


Preheat oven to 350° F.


In a large mixing bowl, cream the shortening and sugar. Beat in the egg and molasses. Combine the flour, baking soda, ginger, cinnamon, and salt; gradually add to creamed mixture.


Roll dough into balls and roll in extra granulated sugar. Place on baking sheet. Bake for 12-15 minutes or until lightly browned and crinkly. Remove to wire racks to cool. 


Source: Taste of Home Best Loved Cookies & Bars, Fall 2007. 


Printed From: Bakergirl

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