A thin, spicy gingersnap cookie.
Ingredients
- 0.75 cups shortening
- 1 cup white sugar
- 1 egg
- 0.25 cups molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 tablespoon ground ginger
Instructions
-
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.
Nutrition Facts
Per serving
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