GINGER SNAPS II

Ginger Snaps II image

These cookies are no fail and taste so good!

Provided by Sherry Tollesfon

Categories Desserts Cookies Gingersnap Recipes

Yield 18

Number Of Ingredients 9

Ingredients

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

Steps:

Cream together shortening and sugar, add egg and beat until fluffy. Stir in molasses and mix well.
Sift all dry ingredients-twice, then add 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, these cookies flatten as they bake.
Bake for exactly 9 minutes in a preheated 350 degree (175 degree C) oven. Remove from baking sheet and cool.

Nutrition Facts : Calories 186.9 calories, Carbohydrate 25.3 g, Cholesterol 10.3 mg, Fat 9 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 2.2 g, Sodium 210.3 mg, Sugar 13.7 g