Grandma's Gingersnap Cookies

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
58 Calories

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
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 4
Pinch off small amounts of dough and roll them with your hands into 1-inch-diameter balls.
Step 5
Place balls in cinnamon sugar and roll to coat, then place 2-inches apart on ungreased baking sheets.
Step 6
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Place cinnamon sugar in a bowl; set aside.
Step 7
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.
Step 8
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.

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

Categories

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