Connie's Ginger Snaps
3/4 cup shortening (Crisco)
1 cup sugar (plus more for rolling and sprinkling)
1 heaping teaspoon cinnamon
2 heaping teaspoons ginger
1/4 teaspoon salt
2 cups flour
2 teaspoons baking soda
4 tablespoons molasses
Mix flour, cinnamon, ginger, salt, and baking soda in a medium bowl. In a separate large bowl, cream together the shortening and sugar using an electric mixer. Mix in the egg and molasses. Slowly add the dry ingredients and mix until combined.
could that recipe be any easier?! love it!
I use a small cookie scoop measure out equal amounts of dough. You could also use a tablespoon. Roll about 2 tablespoons of dough into balls. Roll the dough in granulated sugar and place on an ungreased baking sheet about 2 inches apart. Use the palm of your hand or the bottom of a clean glass to flatten each cookie a bit.
Bake at 375 degrees for 8 minutes. As soon as the cookies come out of the oven, sprinkle with a little more sugar. Cool completely. Enjoy!!