Classic Gingersnaps

Prep Time: 15 minutes
Cook Time: 1 hrs
Yield: 4 dozen cookies

Ingredients:

2 1/2 cups Homemade Crisco® Cookie Mix
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1 large egg, lightly beaten
1/4 cup molasses
Crisco® Original No-Stick Cooking Spray
Sugar for rolling

Preparation Directions:

1. Combine Homemade Crisco Cookie Mix, spices and baking soda in a large bowl. Add egg and molasses. Mix well. Chill dough for 3 hours.

2. Heat oven to 350ºF. Spray cookie sheets with no-stick cooking spray.

3. Shape dough into 1-inch balls and roll in sugar. If dough becomes sticky, chill again. Arrange balls about 3 inches apart on prepared cookie sheets.

4. Bake 12 to 15 minutes. Cool on cookie sheet for 2 minutes. Tranfer to a wire rack and cool completely.