Gingersnaps

Gingersnaps

By:
Nancy G
Edited on Jun 19, 2012
Prep:
135 mins
Cooking:
10 mins
Level:
Easy
Yields:
4 dozen

Great gingersnap cookies ... crisp around the edge and chewy in the middle

Ingredients

Gingersnaps


•1/2 butter, softened
•1/4 cupshortening
•3/4 cup granulated sugar
•1/2 cup packed brown sugar
•1 teaspoon baking soda
•2 teaspoons ground cinnamon
•2 teaspoons ground ginger
•1/4teaspoon ground nutmeg
•1/4 teaspoon ground cloves
•1/4 teaspoonsalt
•1 egg
•1/3 cup mild-flavor molasses
•2 cups all-purpose flour
•1/4 cup coarse white, granulated, or colored sugar

Directions

Mix everything as usual with cookies. Put dough into refrigerator for 2 hours or so until dough is easy to handle.

Roll dough into 1 inch balls and roll in the coarse sugar.
Place 2" apart on ungreased sheet - bake on ungreased sheet for 10 minutes at 350 degrees. Makes 4 doz

Not a NESTLÉ®-tested recipe.


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