Crispy Gingersnaps

This simple recipe helps deliver thin, spicy gingersnap cookies you'll be happy to serve at the holiday cookie exchange.

• Preparation Time: 10 mins
• Cooking Time: 12 mins
• Total Time: 22 mins
• Calories: 94 Calories

Ingredients

• 2 cups all-purpose flour
• 1 egg
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 2 teaspoons baking soda
• 1 tablespoon ground ginger
• 0.75 cup shortening
• 0.5 teaspoon salt
• 0.25 cup molasses

Recipe Instructions

Step 1

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

Step 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.

Step 3

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