Ingredients Needed for Christmas Ginger Snap Cookies:
1 cup sugar
1/2 cup shortening
1/3 cup molasses
1 egg
1 teaspoon cinnamon
2 teaspoons ginger
2 teaspoons baking soda
2 cups flour
Preparation Instructions:
Preheat your oven to 350 degrees F.
Christmas Ginger Snap Cookies
Mix the sugar with the shortening in a large mixing bowl. When you have that mixed thoroughly mix in the molasses and the egg and beat until it is light and fluffy. Next stir in the cinnamon, ginger, baking soda and flour.
Roll the cookie dough into balls around 3/4 to 1 inch in diameter and put them on a cookie sheet about 2 inches apart. If you don’t have a non-stick cookie sheet you may use a small amount of margarine or non-stick spray.
Bake for about 10 to 15 minutes until cookies look done. Be sure to keep an eye on your cookies as they can get over done or burn quickly. Some people love to eat fresh ginger snaps warm right from the oven when they are nice and soft while others prefer to let them cool, either way eat, share and enjoy.
Copyright 2009 ChristmasChimney.com