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Dessert

Crispy Gingersnaps

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Dessert: Crispy Gingersnaps

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Servings: 3

shortening

white sugar

egg

molasses

all-purpose flour

baking soda

salt

ground cinnamon

ground ginger

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
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.
Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

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