Grandma's Gingersnap Cookies

By jenknoll

Servings Per Recipe: 30
Amount Per Serving

Calories: 121
Total Fat: 5.4g
Cholesterol: 7mg
Sodium: 126mg
Total Carbs: 17.5g
Dietary Fiber: 0.3g
Protein: 1.1g

Ingredients

• 2 cups sifted all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup shortening
• 1 cup white sugar
• 1 egg
• 1/4 cup dark molasses
• 1/3 cup cinnamon sugar

Details

Servings 30

Preparation

Step 1

1. Preheat oven to 350 degrees F (175 degrees C).

2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.

3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. 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. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.

4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.