Crispy Gingersnaps recipe

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Ingredients

¾ cup shortening
1 cup white sugar
1 egg
¼ cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon ground ginger

Nutrition Info

93.8 calories
carbohydrate: 12.7 g
cholesterol: 5.2 mg
fat: 4.5 g
fiber: 0.2 g
protein: 0.9 g
saturatedFat: 1.1 g
servingSize: -
sodium: 105.2 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

  2. In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.

  3. Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

Recipe Yield

3 dozen

Recipe Note

A thin, spicy gingersnap cookie.

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