Cinnamon Gingersnap Cookies

Name: Cinnamon Gingersnap Cookies
Prep time: 15 min
Cook time: 10 min
Yield: 24
Cuisine: German,
Ingredients: 2 cups flour; 1 tbsp McCormick® Cinnamon, Ground; 1 tbsp McCormick® Ginger, Ground; 2 tsps baking soda; 1/2 tsp salt; 1 cup sugar; 3/4 cup shortening; 1/4 cup molasses; 1 egg; Additional sugar for rolling

These favorite holiday cookies get a flavor boost with an added spoonful of cinnamon.

15m

PREP TIME

10m

COOK TIME

142

CALORIES

10

INGREDIENTS

Servings: 24

Ingredients

Step1
2 cups flour
1 tablespoon McCormick® Ground Cinnamon
1 tablespoon McCormick® Ground Ginger
2 teaspoons baking soda
1/2 teaspoon salt
1 cup sugar
3/4 cup shortening
1/4 cup molasses
1 egg
Additional sugar for rolling

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. Mix flour, cinnamon, ginger, baking soda and salt in medium bowl. Set aside.
2 Beat sugar and shortening 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. Place 2 inches apart on ungreased baking sheets.
3 Bake 10 minutes for chewy cookies. For crisp cookies, bake 12 minutes. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in airtight container.