CRISPY GINGERSNAPS

Crispy Gingersnaps image

A thin, spicy gingersnap cookie.

Provided by Larry Goldsmith

Categories Desserts Cookies Spice Cookie Recipes

Time 22m

Yield 36

Number Of Ingredients 9

Ingredients

¾ cup shortening
1 cup white sugar
1 egg
¼ cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon ground ginger

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
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.
Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 12.7 g, Cholesterol 5.2 mg, Fat 4.5 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 105.2 mg, Sugar 6.9 g