A thin, spicy gingersnap cookie.
Ingredients
- shortening: 0.75 cup
- white sugar: 1 cup
- egg: 1 piece
- molasses: 0.25 cup
- all-purpose flour: 2 cups
- baking soda: 2 tsp
- salt: 0.5 tsp
- ground cinnamon: 1 tsp
- ground ginger: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
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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.
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Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.
