Crispy Gingersnaps

Name: Crispy Gingersnaps
Ingredients: 3/4 cup shortening; 1 cup white sugar; 1 egg; 1/4 cup molasses; 2 cups all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1 tablespoon ground ginger

9 ingredients

3 steps

Ingredients

3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon ground ginger

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2

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.
3

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