Gingersnap Cookies
Recipe information
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Cooking:
20 min.
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Servings per container:
3
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Source:
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Ingredients for - Gingersnap Cookies

1. 3/4 cup shortening -
2. 1 cup plus 2 tablespoons sugar, divided -
3. 1 large egg, room temperature -
4. 1/4 cup molasses -
5. 2 cups all-purpose flour -
6. 2 teaspoons baking soda -
7. 1-1/2 teaspoons ground ginger -
8. 1 teaspoon ground cinnamon -
9. 1/2 teaspoon salt -

How to cook deliciously - Gingersnap Cookies

1. Stage

Preheat oven to 350°F. Cream shortening and one cup of sugar until light and fluffy (about five to seven minutes). Beat in egg and molasses.

2. Stage

In a separate bowl, combine the next five ingredients and gradually add to the creamed mixture. Mix it well.

3. Stage

Shape level tablespoons of dough into balls and dip one side of each ball into the remaining sugar. Place each cookie two inches apart, sugary side up, on greased baking sheets.

4. Stage

Bake until lightly browned and crinkly, for 12 to 15 minutes. Remove to wire racks to cool.

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