Gingersnaps

By tonya370

Ingredients

• Ingredients
• 1 cup packed brown sugar
• 3/4 cup shortening
• 1/4 cup molasses
• 1 egg
• 2 1/4 cups Gold Medal™ all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 crystallized ginger pieces, chopped small
• teaspoon salt
• Granulated sugar

Details

Servings 48
Preparation time 45mins
Cooking time 45mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.

2 In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Until well blended. Stir in remaining ingredients except granulated sugar.

3 Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.

4 Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack.