The Perfect Ginger Snap

1. 1

   1. Preheat oven to 350 and line cookie sheet with parchment or a silicone baking liner.

2. 2

   2. Cream the Crisco and sugar together with a hand or stand mixer until creamy.

3. 3

   3. Add egg and molasses, mix until all are combined.

4. 4

   4. Sift the remaining ingredients together, then stir into wet mixture until all are combined and the mixture is uniformed.

5. 5

   5. Use a measuring tablespoon and scoop out dough, roll into a ball and place on cookie sheet. Use 2 fingers to flatten them a little.

6. 6

   6. Bake 12 -14 minutes, then let cool slightly (about 2 minutes) before placing on wire rack for remaining cool down time. ( about 5 minutes).

No additional tips available.