This gingersnap cookie recipe makes gingersnap cookies that melt in your mouth. I received this ginger cookie recipe from my grandmother; it's been enjoyed in my family since 1899. Store cookies in an airtight container.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
61 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
Preheat the oven to 350 degrees F (175 degrees C). Place cinnamon sugar in a bowl; set aside.
Step 3
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 4
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 5
Pinch off small amounts of dough and roll them with your hands into 1-inch-diameter balls. Place balls in cinnamon sugar and roll to coat, then place 2-inches apart on ungreased baking sheets.
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.
