lynne's christmas gingersnaps

How To Make lynne's christmas gingersnaps

• 1

  In a medium mixing bowl cream together shortening, brown sugar, egg, and molasses until fluffy, 3-5 minutes. Scrape bowl and beaters as needed.
• 2

  In a separate medium bowl combine dry ingredients except granulated sugar.
• 3

  Add about 1/3 of dry ingredients to creamed mixture at a time just until all are combined. Scrape bowl and beaters as needed.
• 4

  Cover and chill dough for at least an hour.
• 5

  Preheat oven to 375 degrees (350 if using stoneware or dark pan)
• 6

  Shape dough into balls a little bigger than an inch in diameter. I use a 1/3 oz scoop.
• 7

  Dip tops of balls in the granulated sugar and set on pan about 2 inches apart. Make sure the sugared side is up as it will give a nice sweet crunch when baked.
• 8

  Bake 10-12 minutes or until just set.
• 9

  Wait 1-2 minutes before removing from cookie sheet.
• 10

  Cool on wire rack.
• 11

  Be sure to eat one while it is still warm!
• 12

  Cover tightly to store at room temperature.
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