Bake 6 dozen cookies in a snap with this recipe for classic gingersnaps, spiked with sweet molasses and ground ginger. Get the recipe, brought to you by Evite in partnership with Crisco®, below.
Heat oven to 350 degrees. Coat baking sheets with no-stick cooking spray.
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.
Bake 6 to 8 minutes. Cool on baking sheet for 2 minutes. Cool completely on cooling rack.
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