Cookie Jar Gingersnaps

So snappy, so gingery. Got this recipe from my mom; we usually make these around Christmas, but what’s stopping you from making them any old time? They’re probably the best gingersnaps I’ve ever had. And I love gingersnaps. 🙂

Yield: 3-4 dozen

Ingredients:

  • 3/4 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 3 heaping tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • Additional sugar

 

Directions:

  1. Preheat your oven to 350 and grease you some baking sheets. 😉
  2. In a large mixing bowl, cream together the shortening and sugar. Beat in the egg and molasses.
  3. In a separate bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Gradually add it to the creamed mixture.
  4. Roll teaspoonfuls of dough into balls. Dip one side of each ball into sugar; place with sugar side up on a greased baking sheet. Bake for 12-15 minutes or until lightly browned and tops are cracked.
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