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Ginger and Spice Snaps

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“Lots of spice and sugar make this one of DH's favorite lunchbox cookies. His workmates love them too!”
READY IN:
32mins
SERVES:
30
YIELD:
24-30 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat your oven to 350* and line your cookie sheets with parchment.
  2. Cream the shortening and sugar together on low speed for at least 5 minutes, scraping down the bowl. Add the egg and molasses and beat until combined well.
  3. Sift all the dry ingredients together and stir to make sure they are combined and add to the wet mixture.
  4. Scoop out with a 1 tablespoon cookie scooper, roll into balls, roll in superfine sugar and place onto cookie sheets, Flatten them a little bit so they spread out nice.and big.
  5. Bake 12 to 14 minutes and cool in pan for 2 minutes then remove to wire racks. To guild the lily you can dip the tops into the remaining superfine sugar.
  6. These are sooooooooooooooooooooooooooooo yummy!

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