Ginger Snaps
(from Ingenia’s recipe box)
These cook quickly, I would recommend that you try the first batch at 9 minutes and see how hot your oven is and then adjust accordingly. You want them to be cracked on top and lightly browned on the bottom.
Also, I find that the smaller you make these the better they are. I enjoy making them big enough for one or two bites. Adjust the spices to taste. I like really snappy, gingery cookies and usually put 1.5-2 tsp ginger in my cookies.
Source: intarweb
Prep time: 10 minutes
Cook time: 10 minutes
Categories: dessert
Ingredients
- 3/4 cup shortening
- 1 cup white sutar
- 1/4 cup molasses
- 1 egg
- 2 cups flour
- 1 tsp ginger
- 1 tsp cinnamon
- 2 tsp baking soda
- 1/2 tsp salt
Directions
-
In a large bowl cream shortening and sugar, add egg and molasses.
-
In a separate bowl mix dry ingredients, then add slowly to wet.
-
Fill a small plate with about 1/2 cup white sugar. Form spoonfuls of dough into balls and dip tops in sugar before placing on sheet.
-
Bake for 9 minutes at 350F.