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Gingersnaps are an all time family favorite, loved for their crispiness, and the flavors of ginger and molasses.
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon McCormick® Ginger, Ground
1 teaspoon McCormick® Cinnamon, Ground
3/4 cup shortening
1 cup sugar
1/4 cup molasses
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.
Shape dough into 1-inch balls. Roll in additional sugar to coat. 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)
These are tasty cookies -- made the house smell amazing! Followed the recipe directions; turned out perfectly.
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2 teaspoons baking soda? I tried this and it FAILED big time.