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Mae’s Gingersnap Cookies recipe

Mae’s old fashioned, crinkle-topped gingersnapcookies.

Recipe: Mae’s GingersnapCookies

2 cups granulated sugar, plus extra forrolling cookies
3/4 cup butter or shortening
1/4 cup molasses
1 large egg
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/4 teaspoon salt

  • Preheat oven to 375°F (190°C).
  • Beat sugar and shortening in a mediumbowl until well combined. Add molasses and egg and continue beatinguntil smooth.
  • In a small bowl, sift together flour,baking soda, cinnamon, cloves, ginger and salt. Stir into creamedmixture until thoroughly blended.
  • Shape into 1-inch balls and roll in sugaruntil evenly coated. Place 2-inches apart on baking sheets.
  • Bake 8 to 10 minutes or until done. Coolon a wire rack.

    Makes 24 cookies.

    D – cooking

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