Grandma’s Gingersnap Cookies


INGREDIENTS:

  • 2 cups sifted all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup shortening
  • 1 cup white sugar
  • 1 egg
  • ¼ cup dark molasses
  • ⅓ cup cinnamon sugar

DIRECTIONS:

Step 1
Preheat oven to 350 degrees F (175 degrees C).

Step 2
Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.

Step 3
Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.

Step 4
Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.


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