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Christina Tosi
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Ginger Snaps Recipe

Name: Ginger Snaps Recipe
Total time: 1 h 45 min
Yield: 48 cookies
Ingredients: ½ C. Crisco® All-Vegetable Shortening; ¼ C. light brown sugar; 1 C. white sugar, divided; ½ C. Grandma’s® Original Molasses; 1 egg; 2 C. flour; 1 ½ tsp. Clabber Girl® Baking Soda; ½ tsp. salt; 3 ½ tsp. Spice Islands® Ground Ginger; ¼ tsp black pepper, finely ground

Total Time: 1 Hour, 45 Minutes

Yield: 48 cookies

Rating:

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[Total: 1 Average: 3]

½ C. Crisco^® All-Vegetable Shortening
¼ C. light brown sugar
1 C. white sugar, divided
½ C. Grandma’s^® Original Molasses
1 egg
2 C. flour
1 ½ tsp. Clabber Girl^® Baking Soda
½ tsp. salt
3 ½ tsp. Spice Islands^® Ground Ginger
¼ tsp black pepper, finely ground

Directions

Preheat the oven to 375°F.
Cream together shortening and sugar until light and fluffy. Add molasses and egg; mix well.
Sift in flour, baking soda, salt and spices. Mix well.
Place in freezer 1 hour or chill in refrigerator 2 hours.
Form into approximately 1-inch balls; roll in granulated sugar.
Bake on greased baking sheets in 375F oven 10 to 12 minutes.

Tips

*These cookies also turn out very well if made with vegetable shortening instead of butter.