Description
A thin, spicy gingersnap cookie.
Ingredients
- 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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Servings: 36