Ginger Snaps II The Best Recipes

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Ginger Snaps II

"These cookies aren't any fail and taste so desirable!"

Ingredients :

three/four cup shortening
1 cup white sugar
1/four cup mild molasses
1 egg
2 cups all-purpose flour
1 teaspoon floor ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt

Instructions :

Prep :	Cook : 18M	Ready in :

Cream collectively shortening and sugar, add egg and beat until fluffy. Stir in molasses and mix nicely.
Sift all dry substances-two times, then add to molasses mixture and blend well
Using a cookie scoop or spoon scoop out spoonfuls of dough and form into round balls. Roll tops of balls in sugar.
Place the spherical balls on a cookie sheet, these cookies flatten as they bake.
Bake for exactly 9 mins in a preheated 350 diploma (one hundred seventy five degree C) oven. Remove from baking sheet and funky.

Notes :

Reynolds® parchment may be used for less complicated cleanup/removal from the pan.

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