Classic Gingersnaps

By plilhig

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 2 1/2 cups Homemade Cookie Mix
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1 large egg, lightly beaten
• 1/4 cup molasses
• Sugar
• Homemade Cookie Mix
• 8 cups Pillsbury BEST® All Purpose Flour
• 4 cups sugar
• 4 teaspoons baking powder
• 3 teaspoons salt
• 2 2/3 cups Crisco® Butter Shortening
• OR 2 2/3 sticks Crisco® Butter Flavor All-Vegetable Shortening Sticks

Details

Servings 6
Preparation time 15mins
Cooking time 23mins

Preparation

Step 1

1. HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray.
2. COMBINE Homemade Cookie Mix, ginger, cinnamon, nutmeg and baking soda in large bowl. Add egg and molasses. Mix well. Shape into 3/4-inch balls and roll in sugar. Place about 2-inches apart on prepared baking sheets.
3. BAKE 6 to 8 minutes. Cool on baking sheet for 2 minutes. Cool completely on cooling rack.
HOMEMADE COOKIE MIX DIRECTIONS


1. COMBINE flour, sugar, baking powder and salt in a very large bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal.
2. STORE in airtight container in freezer up to six months.