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Gingersnaps Recipe

Gingersnaps Recipe - 8 dozen cookies


2 cups granulated sugar plus sugar for rolling

1 1/2 cups shortening

2 eggs

3/4 cup molasses

4 teaspoons baking soda

4 cups sifted all-purpose flour

1 heaping teaspoon ginger

1 heaping tablespoon cinnamon

1/2 teaspoon salt


Preheat oven to 375oF. With an electric mixer on medium to high speed, cream sugar and shortening in a mixing bowl. Add eggs and molasses, and beat 2 to 3 minutes. Add baking soda, flour, ginger, cinnamon and salt, and beat until thoroughly combined. Form into small balls. Roll balls in granulated sugar (do not flatten), place on nonstick cookie sheet, 3 inches apart. Bake for 8 to 10 minutes. Cool slightly, remove from cookie sheet.

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