Classic Gingersnaps

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• Ready In: 23 mins
• Yields: 6 dozen

Ingredients

•  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
•  sugar

Directions

1. HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray.
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. BAKE 6 to 8 minutes. Cool on baking sheet for 2 minutes. Cool completely on cooling rack.