Classic Gingersnaps

  • Total: 23 min
  • Prep: 15 min
  • Cook: 8 min
  • Yield: 7 dozen
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Crisco® Original No-Stick Cooking Spray

2 1/2 cups Homemade Cookie Mix

1 1/2 teaspoons ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon baking soda

1 large egg, lightly beaten

1/4 cup molasses



  1. 1. HEAT oven to 350 degrees F. Coat baking sheets with no-stick cooking spray.
  2. 2. COMBINE Homemade Cookie Mix, ginger, cinnamon, nutmeg and baking soda in large bowl. Add egg and molasses. Mix well. Shape into 3/4-inch balls and roll in sugar. Place about 2-inches apart on prepared baking sheets.
  3. 3. BAKE 6 to 8 minutes. Cool on baking sheet for 2 minutes. Cool completely on cooling rack.

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