Old-fashioned, crinkle-topped ginger snaps.
Recipe: Ginger Snaps
2 cups all-purpose flour1 teaspoon ground ginger1 teaspoon ground cinnamon2 teaspoons baking soda1/2 teaspoon salt3/4 cup vegetable shortening1 cup granulated sugar1/4 cup light molasses1 large eggSugar for rolling
Preheat oven to 350°F (175°C).
In medium bowl combine flour, ginger,cinnamon, baking soda and salt; set aside.
Cream together shortening and sugar, addegg and beat until fluffy. Stir in molasses andmix well. Stir in flour mixture until just mixed
Form tablespoonfuls of dough into roundballs. Roll tops of balls in sugar. Place on a cookie sheet about2-inches apart. (These cookies flatten as they bake.)
Bake for exactly 9 minutes. Transfer cookiesto wire racks to cool completely.
Makes 3 dozen.
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