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Ginger Snaps

No recipe image available.Old-fashioned, crinkle-topped ginger snaps.

Recipe Ingredients:

2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup vegetable shortening
1 cup granulated sugar
1/4 cup light molasses
1 large egg
Sugar for rolling

Cooking Directions:

  1. Preheat oven to 350°F (175°C).
  2. In medium bowl combine flour, ginger, cinnamon, baking soda and salt; set aside.
  3. Cream together shortening and sugar, add egg and beat until fluffy. Stir in molasses and mix well. Stir in flour mixture until just mixed
  4. Form tablespoonfuls of dough into round balls. Roll tops of balls in sugar. Place on a cookie sheet about 2-inches apart. (These cookies flatten as they bake.)
  5. Bake for exactly 9 minutes. Transfer cookies to wire racks to cool completely.

Makes 3 dozen cookies.