Sparkling Gingersnaps
Crackly molasses-spiced gingersnap cookies rolled in sparkling sugar.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Preheat the oven to 350°F and line a baking sheet with parchment paper or leave it ungreased.
- 2
In a large bowl, beat together the sugar, margarine, shortening, egg, light molasses, and dark molasses until smooth and creamy.
- 3
Add the flour, baking soda, cinnamon, salt, ginger, and allspice all at once and mix well to form a soft dough.
- 4
Roll the dough into small balls, then roll each ball in a small bowl of extra sugar to coat. Place the balls about 2 inches apart on the cookie sheet.
- 5
Bake for about 12 minutes, until the tops are cracked and set. Let cool on the sheet a few minutes, then transfer to a rack to cool completely.
Plan it in Listahan
Add Sparkling Gingersnaps to your week, check it against your household's allergens, and build the shopping list automatically.