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| Crispy Gingersnaps |
"A thin, highly spiced gingersnap cookie."
Ingredients :
- three/four cup shortening
- 1 cup white sugar
- 1 egg
- 1/four cup molasses
- 2 cups all-reason flour
- 2 teaspoons baking soda
- half teaspoon salt
- 1 teaspoon floor cinnamon
- 1 tablespoon floor ginger
Instructions :
| Prep : 10M | Cook : 36M | Ready in : 22M |
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- Preheat oven to 350 tiers F (one hundred seventy five degrees C). Grease cookie sheets.
- In a massive bowl, cream the shortening and sugar. Add the egg and beat until mild and fluffy, then stir inside the molasses. In a separate bowl, blend together the flour, baking soda, salt, ginger and cinnamon. Add to the egg aggregate and stir till nicely combined. Roll bits of dough into 1 inch balls. Dip every ball in sugar and place on cookie sheet, sugared aspect up about 2 inches aside.
- Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on twine rack.
Notes :
- Reynolds® parchment may be used for simpler cleanup/removal from the pan.
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