Gingersnaps

by Mike & Leigh-Ann Maloney, Cookie Club Member

Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Cookies, Holiday, Drop

Prep Time: 15 Minutes

Level: Easy to Bake

Yield: 3 Dozen Cookies


Ingredients:


3/4 c. shortening

1 c. sugar

1/4 c. molasses

1 egg

2 c. all-purpose flour

2 tsp. baking soda

1/2 tsp. salt

1 T. ground ginger

1 tsp. ground cinnamon sugar, for rolling


Directions:


Preheat oven to 350 degrees. In a large mixing bowl place shortening and sugar and cream until light and fluffy. Add molasses and egg, beating well. 


Combine flour, baking soda, salt, and spices and gradually add to shortening mixture, mixing well. Shape dough into 1-inch balls and roll in sugar. 


Place cookies 2 inches apart on ungreased cookie sheets and bake for 12 minutes. Remove from cookie sheets and place on wire racks to cool. Makes 24 cookies.


Enjoy!



Recipe adapted from McCormick & Co., Inc.


Recipe edited by CookieClubRecipes.com

Originally submitted by Mike & Leigh-Ann Maloney
Cookbook: 2003 Annual Cookie Club Recipes

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