Gingersnaps
Ingredients
2 cups AP flour
1 Tbsp ground ginger
2 tsp baking soda
1 ½ tsp ground cinnamon
½ tsp salt
dash of five spice
6 Tbsp (¼ + 1/8 cup) shortening
6 Tbsp butter
1 cup white sugar
¼ cup dark molasses
1 egg
1/3 cup cinnamon sugar mixture
Preheat oven to 350.
Sift flour, spices, and salt together.
Beat shortening, butter, and sugar together until creamy. Add in egg and molasses.
Combine flour mixture, until well mixed.
Form rounded balls about walnut size, roll in cinnamon/sugar mixture and place 2” apart on prepared baking sheet.
Bake until tops are slightly cracked, transfer to cooling rack.
2 cups AP flour
1 Tbsp ground ginger
2 tsp baking soda
1 ½ tsp ground cinnamon
½ tsp salt
dash of five spice
6 Tbsp (¼ + 1/8 cup) shortening
6 Tbsp butter
1 cup white sugar
¼ cup dark molasses
1 egg
1/3 cup cinnamon sugar mixture
Preheat oven to 350.
Sift flour, spices, and salt together.
Beat shortening, butter, and sugar together until creamy. Add in egg and molasses.
Combine flour mixture, until well mixed.
Form rounded balls about walnut size, roll in cinnamon/sugar mixture and place 2” apart on prepared baking sheet.
Bake until tops are slightly cracked, transfer to cooling rack.