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The ginger lover's gingersnaps! Ground ginger and crystallized ginger make this flavor treat. The cookies are crispy on the outside, with a hint of chewiness inside.
Serving Size: 2 cookies
2 teaspoons baking soda
2 cups flour
1/2 teaspoon salt
2 teaspoons McCormick Gourmet™ Ginger, Ground
1 teaspoon McCormick Gourmet™ Cinnamon, Ground Saigon
3/4 cup shortening
1 cup sugar
1/4 cup molasses
1/4 cup finely chopped McCormick Gourmet™ Ginger, Crystallized
Additional sugar, for rolling
Preheat oven to 350°F. Mix flour, baking soda, salt and spices in medium bowl. Set aside.
Beat shortening and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in molasses and egg. Gradually stir in flour mixture until well mixed. Stir in crystallized ginger. Shape dough into 1-inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets.
Bake 12 minutes. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in airtight container.
(Amount per serving)
Delicious and easy! Perfect to bake on a chilly fall day...
Was this helpful?
This seems like an easy recipe. I expecially like that it has 2 types of ginger that would give it some extra zing that other gingersnaps don't have.