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Crispy Gingersnaps

4

22 min

Crispy Gingersnaps

Crispy Gingersnaps Photo 1

Time

22 min

Serving

36 persons

Calories

94

Rating

4.00★ (158)

Cuisine

Author: Victoria Buriak
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

Crispy Gingersnaps Photo 21
Crispy Gingersnaps Photo 32
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  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
    Crispy Gingersnaps Photo 2
  2. 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.
    Crispy Gingersnaps Photo 3
  3. Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.
    Crispy Gingersnaps Photo 4

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