Friday, November 11, 2011

Gingersnap Cookies

2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1 Tbs. ground ginger
1 tsp. ground cinnamon
3/4 c. shortening
1 c. sugar
1/4 c. molasses
1 egg
Additional sugar for rolling

Mix flour, baking soda, salt, ginger and cinnamon in medium bowl.

Beat shortening and sugar in mixer.  Add molasses and egg.  Gradually beat in flour mixture until dough forms.

Shape dough into 1 inch balls and roll in additional sugar.

Place balls on ungreased cookie sheet and bake at 350.

10 minutes for soft gingersnaps.
12 minutes for crunchy gingersnaps.

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