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Grandma's Gingersnap Cookies
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Classic gingersnap cookies with a perfect blend of ginger and cinnamon, ideal for holiday treats.
Ingredients:
  • 0.33333334326744 cup cinnamon sugar
  • 2 cups sifted all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 0.75 cup shortening
  • 1 cup white sugar
  • 1 large egg
  • 0.25 cup dark molasses
Instructions:
  • First, preheat your oven to 350 degrees F (175 degrees C). Next, prepare a bowl of delicious cinnamon sugar and set it aside.
  • Sift flour, ginger, baking soda, cinnamon, and salt into a mixing bowl, ensuring they are well combined. Repeat the sifting process into another bowl for a finer texture.
  • In a large bowl, use an electric mixer to beat the shortening until creamy. Gradually mix in the white sugar. Add the egg and molasses, continue beating until light and fluffy.
  • Gradually incorporate a third of the flour mixture into the shortening mixture, stirring until well combined. Sift in the rest of the flour mixture and mix until a soft dough comes together.
  • Roll small amounts of dough into 1-inch balls using your hands. Coat the balls with cinnamon sugar by rolling them in it, then place them 2 inches apart on ungreased baking sheets.
  • Bake in the preheated oven for about 10 minutes, rotating racks halfway through, until cookie tops are rounded and slightly cracked. Then, cool the cookies on a wire rack.

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