Ginger Snap Cookies
How to Make Ginger Snap Cookies
- Cream shortening and sugar until light and fluffy. Add egg and molasses, beat until well mixed.
- Combine flour, ginger, baking soda, salt and cinnamon, mix well. Add about 1/4 of the dry ingredients at a time, mixing until smooth after each addition.
- Shape dough into 1 inch balls and roll in sugar. Place on ungreased cookie sheet and flatten slightly with bottom of a glass dipped in sugar.
Bake at 350 for about 12 minutes.
Overcooking will result in unpleasant taste.