Crispy Gingersnaps Recipe

Prep Time::10 mins

Cook Time::12 mins

Total Time::22 mins

Servings::36

Yield::3 dozen

Ingredients

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Original recipe (1X) yields 36 servings

¾ cup shortening

1 cup white sugar

1 egg

¼ cup molasses

2 cups all-purpose flour

2 teaspoons baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

1 tablespoon ground ginger

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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.

Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

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