Cinnamon Gingersnap Cookies Recipe

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These favorite holiday cookies get a flavor and antioxidant boost with an added spoonful of cinnamon.
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  • 2 cups flour
  • 1 tablespoon McCormick® Cinnamon, Ground
  • 1 tablespoon McCormick® Ginger, Ground
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3/4 cup shortening
  • 1/4 cup molasses
  • 1 egg
  • Additional sugar for rolling
15 mins
10 mins
1. Preheat oven to 350°F. Mix flour, cinnamon, ginger, baking soda and salt in medium bowl. Set aside.

2. Beat sugar and shortening in large bowl with electric mixer on medium speed until light and fluffy. Beat in molasses and egg. Gradually stir in flour mixture until well mixed. Shape dough into 1-inch balls. Roll in additional sugar. Place 2 inches apart on ungreased baking sheets.

3. Bake 10 minutes for chewy cookies. For crisp cookies, bake 12 minutes. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in airtight container.
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Nutrition (per serving)
: 142 Calories
: 6 Grams
: 1 Grams
: 9 Milligrams
: 21 Grams
: 158 Milligrams
: 0 Grams

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