Ginger Snap Cookies

After yesterdays cookie disaster I knew I had to try again. I have never made gingersnaps before but a coworker brought them to work and they were delicious. Plus they are a lower calorie cookie so you don't have to feel bad about eating it! Below is the gingersnap recipe I used that produced a softer gingersnap which actually looked and tasted like it should! Phew....I haven't lost my baking touch.

Ingredients:

2 cups flour

2 tsp baking soda

1/2 tsp salt

1 tbsp ground ginger

1 tsp ground cinnamon

3/4 cup shortening

1 c sugar

1/4 c molasses

1 egg

Additional sugar for rolling

The most important ingredients

Directions:

1. Preheat oven to 350°F.

2. Mix flour, baking soda, salt and spices in medium bowl. Set aside.

3. Beat shortening and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in molasses and egg.

4. Gradually stir in flour mixture until well mixed.

5. Shape dough into 1-inch balls. Roll in additional sugar to coat. Place 2 inches apart on ungreased baking sheets.

6. Bake 12 minutes. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in airtight container.

I am so happy the cookies turned out well! After yesterday I needed this to work! I hope you enjoy the recipe!