Grandma's Gingersnap Cookies

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

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 60 Calories

Ingredients

• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 2 teaspoons baking soda
• 2 cups sifted all-purpose flour
• 1 large egg
• 1 tablespoon ground ginger
• 0.75 cup shortening
• 0.5 teaspoon salt
• 0.33333334326744 cup cinnamon sugar
• 0.25 cup dark molasses

Recipe Instructions

Step 1

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.

Step 2

Enjoy!

Step 3

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

Step 4

Beat shortening 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.

Step 5

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.

Step 6

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.

Step 7

Gather all ingredients.

Step 8

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

Step 9

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