CHRISTMAS COUNTDOWN: GINGERSNAPS

4 DAYS UNTIL CHRISTMAS! Here is another recipe I have made a few times. I love gingerbread cookies of all kinds at Christmas. It’s just a must in my opinion. It’s one of my favorite flavors and smells and just feels like the perfect holiday treat. This is a recipe I tried a few years ago when I needed some freezer friendly cookie doughs. They are so gingery and yummy. Enjoy!
Step 1: Mix the sugar and shortening together until fluffy.
Step 2: Add egg and molasses and beat until combined.
Step 3: Mix together flour, baking soda, ginger, cinnamon and salt.
Step 4. Gradually add flour mixture to wet ingredients until just combined.
Side note: At this point, you can stick in freezer to pull out whenever you may need.
Step 5: Roll dough into small balls (about a teaspoonful) and dip one side into sugar.
Step 6: Bake at 350 degrees for 12-15 minutes or until crisp.

GINGERSNAPS

Difficulty: easy
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Adapted from Taste of Home
Ingredients:
• 3/4 cup shortening
• 1 cup sugar
• 1 large egg
• 1/4 cup molasses
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1-1/2 teaspoons ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
additional sugar

DIRECTIONS:
Step 1: Mix the sugar and shortening together until fluffy.
Step 2: Add egg and molasses and beat until combined.
Step 3: Mix together flour, baking soda, ginger, cinnamon and salt.
Step 4. Gradually add flour mixture to wet ingredients until just combined.
Step 5: Roll dough into small balls (about a teaspoonful) and dip one side into sugar.
Step 6: Bake at 350 degrees for 12-15 minutes or until crisp.

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