The ginger lover's gingersnaps! Ground ginger and crystallized ginger make this flavor treat. The cookies are crispy on the outside, with a hint of chewiness inside.

Makes 4 dozen or 24 (2 cookie) servings.

Prep Time: 15 minutes
Cook Time: 12 minutes per batch

Nutritional Information

For 1 serving
Calories: 155
Sodium: 158mg
Fat: 7g
Carbohydrates: 22g
Cholesterol: 9mg
Fiber: 0g
Protein: 1g

Double Ginger Gingersnaps

Ingredients

2 teaspoons baking soda
2 cups flour
1/2 teaspoon salt
2 teaspoons McCormick® Gourmet Collection Ginger, Ground
1 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
1/4 cup finely chopped McCormick® Gourmet Collection Ginger, Crystallized
Additional sugar for rolling

Directions

1. Preheat oven to 350°F. Mix flour, baking soda, salt and spices in medium bowl. Set aside.

2. Beat shortening and sugar 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. Stir in crystallized ginger. Shape dough into 1-inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets.

3. Bake 12 minutes. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in airtight container.

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