Gingersnaps

By Addie

Gingersnaps are an all time family favorite, loved for their crispiness, and the flavors of ginger and molasses.

Ingredients

• 2 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 tablespoon ginger
• 1 teaspoon cinnamon
• 3/4 cup shortening
• 1 cup sugar
• 1/4 cup molasses
• 1 egg
• Additional sugar for rolling

Preparation

Step 1

1. Preheat oven to 350°F. Mix flour, baking soda, salt and spices in medium bowl. Set aside.

2. Beat shortening and sugar in large bowl with electric mixer on medium
speed until light and fluffy. Beat in molasses and egg. Gradually stir in flour mixture until well mixed. Shape dough into 1-inch balls. Roll in additional sugar. Place 2 inches apart on ungreased baking sheets.

3. Bake 12 minutes. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in airtight container. Makes 4 dozen cookies
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Comments -

I, through a fortuitous mistake, accidentally created a chewier version of this cookie. I measured the flour incorrectly - put in 1 1/2 c. instead of 2. I also added 1/4 tsp. of nutmeg. The resulting cookie was a huge hit and I've made it this way ever since. I'm proud to say that everyone loves it. Thanks McCormick for the original recipe.

This is the best gingersnap recipe. I've made it several times and it is everyone ones favorite around the holidays.

These are the best Gingersnaps I've ever had/made!! So easy and yummy!