Grandma's Gingersnap Cookies
Description
Grandma's gingersnap cookie recipe makes crisp-chewy, flavorful, classic ginger cookies baked to perfection in cinnamon sugar, perfect for holiday cookie trays.
Ingredients
•
1/3 cup cinnamon sugar
•
2 cups sifted all-purpose flour
•
1 tablespoon ground ginger
•
2 teaspoons baking soda
•
1 teaspoon ground cinnamon
•
1/2 teaspoon salt
•
3/4 cup shortening
•
1 cup white sugar
•
1 large egg
•
1/4 cup dark molasses
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Place cinnamon sugar in a bowl; set aside.
2
Sift flour, ginger, baking soda, cinnamon, and salt into a large bowl; stir until well combined. Sift a second time.
3
Beat butter in a large bowl with an electric mixer until creamy. Gradually beat in sugar. Add egg and molasses; beat until light and fluffy.
4
Sift 1/3 of the flour mixture into butter mixture; stir until well combined. Sift in remaining flour mixture. Stir until a soft dough forms.
5
Pinch off small pieces of dough; roll into 1-inch balls.
6
Roll balls in cinnamon sugar to coat; place 2-inches apart on ungreased baking sheets.
7
Bake in the preheated oven until tops are rounded and slightly cracked, about 10 minutes, switching racks halfway through. Cool on a wire rack.
8
Enjoy!