Ginger Snaps II Best Family Recipes

Friday, October 11, 2013

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Ginger Snaps II

"These cookies aren't any fail and flavor so appropriate!"

Ingredients :

3/four cup shortening
1 cup white sugar
1/four cup light molasses
1 egg
2 cups all-cause flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
half teaspoon salt

Instructions :

Prep :	Cook : 18M	Ready in :

Cream together shortening and sugar, upload egg and beat until fluffy. Stir in molasses and blend nicely.
Sift all dry elements-twice, then upload to molasses mixture and mix well
Using a cookie scoop or spoon scoop out spoonfuls of dough and form into round balls. Roll tops of balls in sugar.
Place the round balls on a cookie sheet, those cookies flatten as they bake.
Bake for precisely nine minutes in a preheated 350 diploma (one hundred seventy five degree C) oven. Remove from baking sheet and funky.

Notes :

Reynolds® parchment may be used for simpler cleanup/removal from the pan.

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