Gingersnaps食谱大全及做法，烹饪好吃的Gingersnaps方法

After baking, these spicy cookies have a crackly and sugary top. Serve them with ice cream, fresh fruit, sorbet or coffee.

用料

1 cup packed brown sugar
3/4 cup shortening
1 egg
1/4 cup molasses
2 1/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt

Gingersnaps的做法

Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in remaining ingredients except granulated sugar.
Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack.

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