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Gingersnaps Recipe

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This recipe for Gingersnaps is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c packed brown sugar
¾ c vegetable shortening
1 egg
¼ c dark molasses
1 ½ c all-purpose flour
1 c quick oats
2 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
¼ tsp salt
sugar
Directions:
Directions:
Preheat oven to 350°. Combine the brown sugar and shortening; beat until creamy. Stir in egg and molasses. Combine flour, oats, baking soda, ginger, cinnamon and salt. Add to creamed mixture; mix well. Chill 1 hour. Grease cookie sheet. Roll dough into 1-inch balls and roll in sugar. Place on prepared cookie sheet 2 inches apart. Bake 8 to 10 minutes or until lightly browned. Let stand 5 minutes before removing to racks to cool.
Number Of Servings:
Number Of Servings:
4 dozen
Preparation Time:
Preparation Time:
2 hrs
Personal Notes:
Personal Notes:
Note: Do not attempt to make larger than one-inch balls or they won’t flatten out and bake all the way through. Cookies will be very soft when first out of the oven but firm up quickly as they cool. Keep in an airtight container and eat within 2-3 days.

 

 

 

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