Gingersnap cookies are marvelous to keep on hand. They travel well in a brown bag for school or office. Pack a few extra, this recipe is very popular!

3/4 cup butter flavored shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups unbleached all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
Additional sugar for dipping

Preheat oven to 350° and lightly grease cookie sheets.

In a small bowl, lightly beat the egg and molasses together. In a separate bowl, combine the flour, baking soda, ginger, cinnamon and salt. In a large mixing bowl cream the shortening and sugar, beat in the egg and molasses mixture. Gradually add combined flour ingredients to the shortening mixture, beating by hand to combine thoroughly.

Roll teaspoonfuls of dough into balls. Dip one side of each ball into the additional sugar; place sugar side up on a greased baking sheet. Bake for 12 – 15 minutes or until lightly browned and crinkled.

Yield: 40 – 50 cookies.

Store in tightly sealed tins.

(Alternate & misspellings for search purposes: recipies, recepy, free recipes, recepe, recipy, recipet, reicpe, recepey, cinamon, cinammon, cinnamn, ccokeis, cokies, coookies, ookies, cokkies, giner, jinger, ginnger, ginger, eeg, eg, aeg, slat)

© 2011 I Love You Recipes Suffusion theme by Sayontan Sinha