Grandma's Gingersnap Cookies

Grandma's Gingersnap Cookies

from allrecipes.com
Dessert
30 min
58 kcal / serving

These gingersnaps are crisp, chewy, and flavorful. They're classic ginger cookies baked in cinnamon sugar, perfect for holiday cookie trays.

Ingredients

  • ⅓3334326744 cup cinnamon sugar
  • 2 cupssifted all-purpose flour
  • 1 tablespoonground ginger
  • 2 teaspoonsbaking soda
  • 1 teaspoonground cinnamon
  • ½ teaspoonsalt
  • ¾ cupshortening
  • 1 cupwhite sugar
  • 1 largeegg
  • ¼ cupdark molasses

Directions

  1. 1

    Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Place cinnamon sugar in a bowl; set aside.

  2. 2

    Sift flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture until blended, then sift a second time into another bowl.

  3. 3

    Beat butter in a large bowl with an electric mixer until creamy. Gradually beat in white sugar. Add egg and molasses and beat until light and fluffy.

  4. 4

    Sift 1/3 of the flour mixture into the butter mixture; stir to thoroughly blend. Sift in the remaining flour mixture and mix together until a soft dough forms.

  5. 5

    Pinch off small amounts of dough and roll them with your hands into 1-inch-diameter balls.

  6. 6

    Place balls in cinnamon sugar and roll to coat, then place 2-inches apart on ungreased baking sheets.

  7. 7

    Bake in the preheated oven until tops are rounded and slightly cracked, about 10 minutes, switching racks halfway through. Cool cookies on a wire rack.

  8. 8

    Enjoy!