Close
Ingredients
| multipurpose shortening: 3/4 cup |
| granulated sugar: 1 cup |
| eggs: 1 |
| molasses: 1/4 cup |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 2 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1 tsp |
| ground ginger: 1 Tbl |
Crispy Gingersnaps
Credit: AllRecipes
User rating:
"A thin, spicy gingersnap cookie."
-
Prep Time
10 min -
Cook Time
12 min -
Servings
36 serving(s)
Tags
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.