Grandma's Gingersnap Cookies
Serves: 5
Callie Medhurst
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 cups
All-Purpose Flour (sifted)1 tbsp
Ground Ginger2 tsps
Baking Soda1 tsp
Ground Cinnamon1 tsp
Salt3 cup
Shortening1 cup
White Sugar1
Egg1 cup
Cinnamon SugarDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl
3
Stir the mixture to blend evenly, and sift a second time into another bowl
4
Place the shortening into a mixing bowl and beat until creamy
5
Gradually beat in the white sugar
6
Beat in the egg, and dark molasses
7
Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend
8
Sift in the remaining flour mixture, and mix together until a soft dough forms
9
Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands
10
Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet
11
Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes
12
Cool cookies on a wire rack
13
Store in an air tight container