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RECIPES
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Desserts Back to Recipes
Gingersnap Cookies
Ingredients to Serve-40
  • 3/4 cup Vegetable shortening
  • 1 cup Sugar, plus extra to roll the cookies in
  • 1 Egg
  • 1/4 cup Molasses
  • 2 cups Flour
  • 2 teaspoons Baking soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Ginger
  • 1 teaspoon Cinnamon
  • 1 tablespoon Powdered sugar
To Prepare the Dough: Preheat the oven to 350_ F and grease some cookie sheets.

Beat together the shortening and 1 cup of sugar. Add the egg, and beat until light and fluffy, then add the molasses.

Stir and toss together the flour, baking soda, salt, ginger and cinnamon and add to the first mixture, beating until smooth and blended.

To Finish & Bake the Cookies: Gather up bits of the dough and roll them between the palms of your hands into 1-inch balls, then roll each ball in sugar. Place about 2 inches apart on the prepared cookie sheets and bake for 10 to 12 minutes, until the cookies have spread and the tops have cracked. Remove from the sheets and cool on a rack.

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